Chicken Tagine

Prep:

10 m

Cook:

50 m

Ready in:

1 h 0 m

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Easy and delicious, this chicken tagine will be a family favorite in no time!

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Servings: 4

Whole chicken with skin

Saffron

6-7 threads

Chicken stock

2 ½ cups

Olive oil

4 tbsps

Medium onion, finely chopped

Ginger

1 tsp, chopped

Garlic flakes

2 tsps

Ground cumin

½ tsp

Lemon juice

1 tbsp

Fresh parsley

1 tbsp, chopped

Couscous

1 lb

Salt

to taste

Fresh ground black pepper

to taste

Chili powder

½ tsp

Pomegranate seeds

1 cup (for serving)

Mint

2 tbsps, chopped (for serving)

Preheat the oven to 300 F/150C/Gas Mark 2.
Add saffron to the chicken stock and heat it up over medium-high heat. Do not bring to boil!
In a medium pan, pre-heat olive oil over medium-high heat. Add onions, ginger, garlic flakes, and ground cumin. Cook, stirring constantly, until golden brown.
Cut chicken to pieces and add to the pan. Add chicken stock, season with pepper and lemon juice. Bring to simmer. Reduce the heat to low and cook for about 15 minutes.
Place the chicken in an ovenproof pan. Bake uncovered for about 40 minutes.
Place couscous into a large bowl, pour over with boiling water. Cover with a lid and set aside to let the couscous soak up the water (about 5 minutes); season with salt and pepper. Add pomegranate seeds and mint (optional).
Serve chicken with couscous garnished with parsley.

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