Best 8 Chicken Tagine With Pine Nut Couscous Recipes

CHICKEN TAGINE WITH PINE-NUT COUSCOUS

Steps:

• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 tbsp. oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chiles. Remove skin from chicken.
• In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tbsp. parsley.
• Note: Nutritional analysis is per serving.

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS

Steps:

• Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
• Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
• When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
• Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

CHICKEN TAGINE WITH PINE-NUT COUSCOUS

Steps:

• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
• Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
• Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 T. oil from pot and reduce heat to medium.
• Add onion and sauté until golden, 5 to 7 minutes.
• Add garlic and ginger and cook stirring constantly, for 3 minutes.
• Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
• Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
• Take pot off heat and remove parsley sprigs and chilies.
• Remove skin from chicken.
• In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
• Uncover pan and fluff couscous with a fork.
• Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

CHICKEN TAGINE WITH PINE NUT COUSCOUS

Steps:

• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.
• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.

CHICKEN TAGINE WITH COUSCOUS

Steps:

• To prepare the tagine:
• 1. Preheat the oven to 350°F.
• 2. Place a tagine or heavy-bottom cast-iron pot over medium-heat heat with the olive oil. Season the chicken liberally with salt and pepper. Working in batches, sear the chicken in the pot until deep golden brown on all sides, 5 to 6 minutes total. Reserve seared chicken on a plate.
• 3. Add the onions to the pot and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Add the garlic and ginger to the pot and continue cooking, until aromatic, about 2 minutes. Add the stock, cumin, and saffron to the pot, and bring the liquid to a boil. Return the chicken to the pot along with any juices that accumulated while it rested.
• 4. Cover the tagine or pot with a tight-fitting lid and bake until the chicken has cooked through, about 15 minutes (or, the chicken can be simmered over medium-low heat on the stovetop for the same amount of time until cooked through).
• 5. When the chicken has cooked through, add the olives, parsley, and lemons to the pot. Reserve warm over low heat until ready to serve.
• To prepare the couscous:
• 1. Preheat the oven to 350°F. Place dry couscous on a sheet pan and toast until pale golden brown and aromatic, about 15 minutes. Set aside.
• 2. In a medium pot over high heat, bring the chicken stock, cinnamon, turmeric, and red pepper to a boil. Add the couscous, stir to combine, and cover with a tight-fitting lid. Remove the pot from the heat and let rest for 10 minutes.
• 3. Fluff the couscous with a fork. Remove and discard the cinnamon stick. Serve warm with the prepared tagine.

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS

Steps:

• Make tagine:
• Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
• Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
• Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
• Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
• Brown pine nuts while chicken cooks:
• Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
• To serve:
• Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
• What to drink:
• Chateau Reynella McLaren Vale Grenache '04

EASY CHICKEN TAGINE

Steps:

• Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
• Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.