Chicken Tajine with Couscous

1/3 cup Olive Oil

1 large Onion -- thinly sliced

1 clove Garlic -- minced

1 tablespoon Parsley -- chopped fine

1 tablespoon Fresh Coriander leaves

(Cilantro) chopped, or more

1 tablespoon Salt

1/2 teaspoon Black Pepper -- coarsely ground

1/8 teaspoon Saffron – powdered

2 1/2 lb Chicken -- broiler/fryer -cut into serving pieces

1/2 lb Lemon -- cut into 4 wedges

1/3 cup Green Olives

1 cup couscous

2 cups chicken stock

Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.


For the couscous:

Bring the chicken stock to a boil. Stir in the couscous and return to a boil. Turn off immediately, cover and allow to stand for 5 minutes.

Add salt and pepper to taste.

Recent Posts

See All

Hot Milk Sponge Cake

4 oz. (3/4 cup plus 2 Tbs.) unbleached all-purpose flour 1 tsp. baking powder 3 large eggs, at room temperature 3 large egg yolks, at room temperature 3/4 cup granulated sugar 1 tsp. pure vanilla extr

Cream Scones and Fresh Berry Jam

Makes 8 scones 2 cups all-purpose flour 3 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 5 Tbsp unsalted butter, cut into 1/4 inch pieces and chilled 1 cup heavy cream For the jam 1 pound berries (straw

Steamed White Rice

2 cups raw long grain rice 2 1/2 cups cool water Place rice grains in pot. Wash the rice and swish with your hands. Drain and repeat 3 more times until the water is no longer milky. This helps remove