Chicken Tagine
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Olive Oil1.5 cups
Onion (sliced)1.5 cups
Carrot (thickly sliced)1.5 cups
Celery (thickly sliced)3 cloves
Garlic (peeled and left whole)1
Salt2 tsps
Ground Cumin1 tsp
Ground Coriander2 cups
Cauliflower Florets6 cups
Water2 cups
CouscousDirections:
1
In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot
2
Add the chicken and cook, stirring, until no longer pink
3
With a slotted spoon transfer to a plate
4
Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes
5
Add the tomatoes and cauliflower and cook, stirring, 3 minutes more
6
Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender
7
Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes
8
Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes
9
Remove and discard bay leaves before serving