Transport your taste buds to the enchanting landscapes of Morocco with my mouthwatering recipe: Moroccan Spiced Chicken Tagine with Date Couscous. This dish captures the essence of Morocco's vibrant flavors, combining savory spices, tender chicken, and the sweetness of dates for a truly delightful and aromatic experience. Picture tender chicken thighs, infused with a medley of cumin, coriander, cinnamon, and a hint of cayenne, simmered to perfection in a savory broth. The dish comes alive with the addition of green olives, creating a symphony of flavors. Accompanying this culinary journey is a Date Couscous, where fluffy grains dance with chopped dates, fresh mint, and lemon zest. A delightful fusion of sweet and savory, this recipe encapsulates the warmth and richness of Moroccan hospitality in every sensational bite.
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (adjust for spice preference)
Salt and pepper to taste
1 cup chicken broth
1 cup canned diced tomatoes
1/2 cup green olives, pitted
1/4 cup chopped fresh cilantro, for garnish
1 cup couscous
1 cup chicken or vegetable broth
1/2 cup chopped dates
2 tablespoons chopped fresh mint
Zest of one lemon
Salt and pepper to taste
In a large, heavy-bottomed pot or tagine, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pot until golden on both sides. Remove and set aside.
In the same pot, sauté the chopped onion until softened. Add minced garlic and continue to cook for another minute.
Stir in the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for 2-3 minutes until the spices are fragrant.
Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a simmer.
Return the browned chicken thighs to the pot, add the green olives, and cover. Simmer on low heat for about 30-40 minutes or until the chicken is tender and cooked through.
While the tagine is simmering, prepare the Date Couscous.
In a separate pot, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork, and fold in the chopped dates, fresh mint, lemon zest, salt, and pepper.
Serve the Moroccan Spiced Chicken Tagine over a bed of Date Couscous, garnished with fresh cilantro.