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Chicken Tagine With Green Herb Couscous

Chicken Tagine With Green Herb Couscous

Quick to make and full of flavor, this tagine is perfect for a special weeknight dinner

Something a little different. — Greg and Lucy Malouf, authors of Moorish

Ingredients

  • 2 Pounds 10 ounces free-range chicken pieces on the bone, skin removed
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon sweet paprika
  • 3 1/2 Ounces plain (all-purpose) flour
  • 1/4 Cup olive oil

For the sauce:

  • 1 1/2 Ounce currants
  • 2 Tablespoons sherry
  • 2 Tablespoons olive oil
  • 2 large onions, finely diced
  • 2 garlic cloves, finely chopped
  • 1 leek, white part only, finely diced
  • 3 small bulbs fennel
  • 1 Teaspoon white pepper
  • 1 Teaspoon ground ginger
  • 1 Teaspoon ras al hanout
  • 15 strands saffron, roasted and crushed
  • A drizzle of honey
  • 2 tomatoes, roughly chopped
  • 3 green chiles, halved, seeded, and scraped
  • 14 Ounces waxy potatoes, peeled and cut into 2-centimeter (3/4-inch) dice
  • 2 Cups chicken or vegetable stock
  • Juice of 1 lemon
  • A handful of parsley leaves

For the couscous:

  • 1 1/3 Cup couscous
  • 2 Tablespoons olive oil
  • 1/4 Cup parsley leaves, finely chopped
  • 1/4 Cup coriander (cilantro) leaves, finely chopped
  • A knob of unsalted butter

  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • ½ cup large green olives, pitted and coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ cup chopped fresh cilantro

Preheat oven to 375 degrees F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.


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