Serves 8-10 people


For the Tagine

3 tablespoons olive oil
2 pounds chicken thigh meat, cut into 1 inch cubes

1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon sweet paprika
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 ½ teaspoons ground cinnamon
2 cups chicken or beef stock
1 cup tomatoes, peeled and chopped
½ cup Kalamata olives,
pitted and halved
½ cup dried prunes, chopped
½ cup fresh cilantro, chopped
2 teaspoons preserved lemon finely sliced

For the Cous-cous

¼ cup olive oil
2 tablespoons butter
2 small yellow onions, chopped
4 large garlic cloves, chopped
1 teaspoon fresh ginger, finely minced
4 carrots, cut into small chunks
2 large yellow squash, cut into ½-inch cubes
2 large zucchini, cut into ½-inch cubes
1 cup canned garbanzo beans, rinsed and drained
2 ¼ cups chicken stock
2 cups couscous
1 teaspoon turmeric
¼ teaspoon cayenne pepper
Salt and pepper to taste

For the Garnish

flat leaf parsley, chopped
fresh cilantro, chopped
1 lemon, cut into wedges
green onions, sliced
mint leaves, chopped

Special Equipment

coffee grinder
tagine with lid
large pot with lid
sheet pan
platter for serving
serving spoon


For the Tagine

In a dry pan, toast cumin, fennel and coriander seeds for 3-4 minutes or until fragrant. Remove from heat and allow to cool. Transfer spices to a coffee grinder and grind until powdered.

Season chicken with salt and pepper. Heat 2 tablespoons olive oil in large pot or braising pan over medium-high heat.

Working in batches, add chicken to pan and brown on all sides, about 3 minutes per batch. Transfer to a plate.

Add remaining 1 tablespoon oil, onion and garlic to pan. Cook until vegetables are soft, stirring frequently, about 5 minutes. Add spices; stir 1 minute. Add stock, olives, tomatoes prunes and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes.

In an oiled tagine, place the chicken and any accumulated juices, lemon peel and simmered vegetables and broth. Cover with a lid and bake in the oven at 350° F for 20-25 minutes. Remove from oven. Garnish with chopped parsley and cilantro.

For the Cous-cous

In a 400 degree oven, place couscous on a sheet pan and toast until lightly golden brown. Remove from oven and set aside.

Heat oil in large heavy dutch oven over low heat. Add onions, ginger and garlic. Cook until onions are very tender but not brown, stirring occasionally, about 10 minutes. Stir in the turmeric and cayenne and cook for one minute.

Add stock, carrots, squash and zucchini. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in the garbanzos and butter, and then the couscous. Remove from heat. Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges, chopped mint and green onion.

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