Chicken Tagine with Roasted Grapes and Saffron Couscous
Ingredients
Yield: 8 portions
Ingredients
Amount
Cinnamon, ground
½ tsp.
Ginger, ground
1 tsp.
Turmeric
½ tsp.
Black pepper, freshly ground
½ tsp.
Cayenne pepper
¼ tsp.
Kosher salt
2 tsp.
Extra virgin olive oil
6 Tbsp.
Chicken thighs, boneless, trimmed and cubed
2 lb.
Red onion, sliced ¼" thick
1 ea.
Garlic cloves, minced
4 ea.
Italian parsley sprigs
4 ea.
Cilantro sprigs
4 ea.
Chicken stock
1 cup
Dried apricots, halved
½ cup
Water
1 cup
Honey
2 Tbsp.
Cinnamon stick
1 ea.
Red grapes
1 lb.
Kosher salt
to taste
Black pepper, freshly ground
to taste
Saffron Couscous
Almonds, sliced and toasted
½ cup
Saffron Couscous
Yield: 8 1/2 cup portions, or 1 quart
Ingredients
Amount
Extra virgin olive oil
1 Tbsp.
Instant couscous
2 cups
Water
2 cups
Salt
½ tsp.
Saffron
¼ tsp.
Lemon juice
to taste
Method
- For the tagine: Combine the cinnamon, ginger, turmeric, black pepper, cayenne pepper and 1 teaspoon of salt in a small bowl with 3 tablespoons olive oil and add the diced chicken thigh. Mix to coat evenly.
- In a large skillet or tagine, heat 3 tablespoons olive oil over medium heat and brown the chicken pieces until golden, about 6 to 8 minutes. Remove to a bowl along with any juices.
- Add the sliced red onion and a pinch of salt and cook, uncovered, until soft and lightly colored. Add the garlic and cook for another 3 minutes. Tie the Italian parsley and cilantro together with twine.
- Add the reserved chicken and juice, the Italian parsley bundle, and ½ cup water, and bring to a simmer. Cook, covered, for another 30 minutes.
- For the apricots: Place the apricots in small saucepan with the water, honey, and cinnamon stick, and bring to a simmer. Cook gently until all the liquid has been absorbed and there is a glaze, about 15 minutes.
- For the grapes: Preheat the oven to 400°F. Toss 1 pound of the red grape bunches with enough extra virgin olive oil to coat, and roast on a baking sheet for 10 minutes; remove, discard the stems, and cool.
- To finish the tagine: After 30 minutes of simmering the chicken, add the apricot mixture and half of the roasted red grapes; stir to combine. Cook for another 5 minutes, remove from the heat, and discard the herb bundle and the cinnamon stick. Season to taste with kosher salt and freshly ground black pepper.
- Serve warm over couscous and garnish with the remaining roasted red grapes and the toasted almond slices.
Saffron Couscous
- In a sauté pan, toast the couscous with the olive oil over medium heat until golden brown.
- While toasting the couscous, bring the water to a boil; add the salt and saffron.
- Pour the boiling water mixture over the couscous and cover tightly with plastic wrap. Let sit 10 to 15 minutes.
- Fluff the couscous with a fork. Adjust seasoning with salt and lemon juice and serve.
Calories 525 Protein 31 g
Total Fat 22 g Sodium 740 mg 31% DV
Saturated Fat 3 g Potassium 580 mg 17% DV
Trans Fat 0 g Iron 2.9 mg 16% DV
Cholesterol 95 mg Calcium 50 mg 5% DV
Carbohydrate 56 g Vitamin A 580 IU 12% DV
Dietary Fiber 3 g Vitamin C 10 mg 17% DV