Moroccan chicken tagine

Ingredients

• MOROCCAN CHICKEN TAGINE

• 6 chicken thighs (boneless, skin-on)
• 1 yellow onion (sliced)
• 2 tablespoons olive oil
• 1 red onion (sliced)
• 1/2 cup green olives (pitted, such as Castelvetrano)
• 1/2 teaspoon saffron threads
• 1/2 cup preserved lemons (cut in half, then thinly sliced)
• 2 teaspoons aleppo pepper
• 2 cups chicken stock
• 1 cup cilantro (leaves)
• 1/2 cup pomegranate molasses (to serve)
• 1/2 cup pomegranate seeds
• 1 jar harissa (store-bought, to serve)
• 
  

• COUSCOUS

• 1/4 cup pine nuts
• 2 tablespoons currants
• 2 cups couscous
• 1/4 cup scallions (thinly sliced on a bias)
• 1 Cup basil (chopped)
• Kosher salt and freshly ground black pepper (to taste)
• 
  

Instructions

 

 

• Dry the chicken well. Season chicken on all sides with salt and pepper.
• Place a shallow braiser or large, high-sided saute pan over medium-high heat and add olive oil. Once hot, add the chicken, skin-side down. Cook without moving, until golden-brown, about 4-5 minutes. Flip and cook until golden-brown on the other sides, about 5 more minutes.
• Add the onions, olives, saffron, preserved lemon, aleppo pepper, salt and pepper. Saute until the onions are tender and slighly browned, about 5-7 minutes. Add the chicken stock, bring to a simmer. Cover and cook for 15 minutes. Finish with half of the cilantro and pomegranate molasses
• For the Couscous: In a medium pot, add 2 cups of water, pine nuts and currants and place over high heat. Bring to a boil. Add the couscous and a pinch of salt. Cover and remove from heat. Let sit until tender, about 15 minutes. Finish the couscous with basil and scallions.
• Serve chicken over couscous and top with sauce. Top dish with remaining cilantro, pomegranate seeds and harissa.