Ingredients
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2 tablespoons Olive Oil
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2 skinless Chicken
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4 skinless boneless Chicken
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2 Onion
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2 Garlic
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1 tablespoon smoked Paprika
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1½ teaspoons ground Cumin
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1 teaspoon Turmeric
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1 teaspoon peeled and grated Ginger
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Scant 1 cup dried Chickpeas
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¾ cup Raisins
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1 x 15-ounce can crushed Tomatoes
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1 Kaffir Lime Leaves
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1½ cups Couscous
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1¼ cups Vegetable Broth
Directions
North African-style recipes often feature sweet and savory combinations, as does this Moroccan-inspired dish. If you don’t have a Moroccan tagine the distinctive conical Middle Eastern cooking pot use any stovetop Dutch oven or cast-iron pan with a tight-fitting lid.
Steps
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1
Done
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Heat the oil in a tagine or stovetop Dutch oven. Add the chicken and fry until just colored on all sides, then remove from the dish, using a slotted spoon. |
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2
Done
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Add the onions and garlic to the dish and fry 3 minutes until softened, then stir in the spices and fry 1 to 2 minutes until well blended. Stir in the soaked chickpeas, the raisins, tomatoes and lime leaf, and return the chicken to the dish. |
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3
Done
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Cover and simmer about 1 hour until the meat is tender and the sauce is thick. (Alternatively, cook in a heated oven at 350°F for the same length of time.) |
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4
Done
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When the tagine is almost ready, put the couscous in a heatproof bowl. Bring the broth to a boil in a pan over high heat, then pour it over the couscous and stir well. Cover with plastic wrap and let stand 10 minutes until soft. Drain off any excess liquid. |
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5
Done
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Serve the chicken right from the pot on generous piles of couscous. |
