Chicken Tagine with Roasted Grapes and Saffron Couscous
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PortionsGrapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Ingredients
½ tsp Cinnamon, ground
1 tsp Ginger, ground
½ tsp Turmeric
½ tsp Black pepper, freshly ground
¼ tsp Cayenne pepper
2 tsp Kosher salt
6 Tbsp Extra virgin olive oil
2 lb Chicken thighs, boneless, trimmed and cubed
1 ea Red onion, sliced ¼” thick
4 ea Garlic cloves, minced
4 ea Italian parsley sprigs
4 ea Cilantro sprigs
1 cup Chicken stock
½ cup Dried apricots, halved
1 cup Water
2 Tbsp Honey
1 ea Cinnamon stick
1 lb Red grapes
to taste Kosher salt
to taste Black pepper, freshly ground
Saffron Couscous
½ cup Almonds, sliced and toasted
SAFFRON COUSCOUS- Yield: 8 1/2 cup portions, or 1 quart
1 Tbsp Extra virgin olive oil
2 cups Instant couscous
2 cups Water
½ tsp Salt
¼ tsp Saffron
to taste Lemon juice
Directions
- 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.
- NUTRITIONAL FACTS
- 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
