Reviews (1) Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 07/22/2012 I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.
Back to Moroccan Chicken Tagine with Cranberry-Curry Couscous All Reviews for Moroccan Chicken Tagine with Cranberry-Curry Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 chicken-tagine-mslb7078.jpg
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 chicken (about 3 pounds), cut into 10 pieces 1 tablespoon ground ginger 2 teaspoons ground turmeric 1 teaspoon ground allspice 1 teaspoon cayenne 1 teaspoon ground cumin 1/8 teaspoon saffron threads 1 large onion, chopped 2 tablespoons minced garlic 3 cups homemade or store-bought low-sodium chicken stock 2 tablespoons finely diced preserved lemon 1 cup pitted black Kalamata olives Sea salt and freshly ground pepper Cranberry-Curry Couscous 1/4 cup loosely packed cilantro leaves, finely chopped, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 chicken-tagine-mslb7078.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
chicken-tagine-mslb7078.jpg
chicken-tagine-mslb7078.jpg
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 chicken (about 3 pounds), cut into 10 pieces 1 tablespoon ground ginger 2 teaspoons ground turmeric 1 teaspoon ground allspice 1 teaspoon cayenne 1 teaspoon ground cumin 1/8 teaspoon saffron threads 1 large onion, chopped 2 tablespoons minced garlic 3 cups homemade or store-bought low-sodium chicken stock 2 tablespoons finely diced preserved lemon 1 cup pitted black Kalamata olives Sea salt and freshly ground pepper Cranberry-Curry Couscous 1/4 cup loosely packed cilantro leaves, finely chopped, for garnish
Directions
In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/22/2012 I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
11 Ratings 5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/22/2012 I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.Martha Stewart Member
Rating: Unrated 07/22/2012
I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.
Rating: Unrated
All Reviews for Moroccan Chicken Tagine with Cranberry-Curry Couscous
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Moroccan Chicken Tagine with Cranberry-Curry Couscous
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
