with apricots / green olives / almonds / couscous
- Paprika - 1 1/2 tsp
- Coriander, ground - 1 1/2 tsp
- Turmeric, ground (opt) - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
- Cinnamon (opt) - 1/4 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Chicken thighs, boneless and skinless - 4
- Tagine spice mix (ingredients listed separately) - 1 Tbsp + 1 Tbsp
- Apricots, dried - 8, chopped
- Cauliflower, frozen or fresh - 2 cups, florets
- Onions, red - 1/2, chopped
- Ginger - 1 tsp, grated
- Lemons - 1/2, wedges
- Parsley - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Stock, chicken - 2 1/2 cups
- Green olives, pitted - 1/2 cup
- Lemon zest - 1 tsp
- Almonds, slivered - 1/4 cup
- Yogurt, plain or Greek - 1/4 cup
- Stock, any variety - 3/4 cup
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous - 3/4 cup
- Cook couscous - Double if making Wednesday’s meal. Combine stock, salt (portion for the couscous) and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
- Make tagine spice mix - Combine paprika, coriander, turmeric, salt (the portion for the spice mix), black pepper, garlic powder, cinnamon and red pepper flakes. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with half the tagine spice mix (reserve the other half). Marinate chicken in spice mix for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
- Apricots / Cauliflower / Onions / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Lemons / Parsley - Prep as directed and store separately. (Can be done up to 3 days ahead)
- Heat a Dutch oven or saucepan with cooking oil over medium-high heat. Add chicken and brown on both sides (don’t cook it all the way through), ~2 minutes per side. Set chicken aside. Pour excess grease out of pan, leaving ~1 Tbsp remaining.
- To heated pan add onions, ginger and parsley. Saute until onions are tender, 2 to 3 minutes.
- Add tomato paste and remaining half of spice mix and saute until well combined, ~1 minute.
- Pour stock over onions. Stir in cauliflower and apricots and bring to a low simmer (reduce the heat if necessary so that it is not boiling.)
- Add chicken back to the pan and cover. Simmer tagine, covered, until chicken is cooked through, 6 to 8 minutes.
- If couscous was made ahead, reheat briefly in the microwave (remember to reserve half if doubled).
- When tagine is finished cooking, stir in olives and lemon zest. Taste and season with some salt and pepper, if needed.
- Serve tagine over couscous with almonds and yogurt on top and lemon wedges on the side. Enjoy!
Very good!! Rich flavors!0 Helpful
Used double the spices as others recommended, otherwise followed the recipe exactly.0 Helpful
Used dates instead of apricots and mashed potatoes instead of couscous.0 Helpful
Lots of prep but so good it was well worth the trouble0 Helpful
I accidentally spilled a ton of red pepper into the spices, and didn't realize I had a vanilla flavored yogurt, but somehow this was still really good!0 Helpful
Delicious. I doubled the spices like other suggested. Next time, I won't double the salt. We loved it.0 Helpful