Taste the exotic flavors of Morocco with my recreation of a Moroccan chicken tagine with couscous. Despite receiving a refusal of the original recipe, I decided to replicate the dish’s blend of sweet and savory spices at home. Come try my delicious and successful creation.
A few months ago, I had the pleasure of indulging in an exquisite dining experience. It was at a Middle Eastern restaurant in Austin with my beloved parents. The atmosphere was cozy and inviting, and the mouthwatering aroma of various spices tantalized our senses as we entered. We were warmly welcomed by the friendly staff, who went above and beyond to ensure that our evening was truly memorable. Our eyes were instantly captivated by the menu. It included an array of traditional delicacies from a range of different nations in the Middle East. After much deliberation, we decided to try the Moroccan chicken tagine with couscous.
As we were enjoying our meal, a staff member suddenly fell ill. We were all shocked and worried about the employee’s well-being. The other staff members, upon witnessing the incident, hurriedly rushed to his aid. As a result, one of them called 911 and urgently requested to send an ambulance right away. Meanwhile, they worked together in an attempt to help stabilize the situation until medical professionals arrived on the scene.
As we finished our meal, I was eager to find out more about the recipe for the delicious chicken tagine we had just devoured. Consequently, I asked the server if I could get the recipe, and to my disappointment, the recipe was not available. However, he politely refused my request. Despite the disappointment, I decided that I must recreate the dish myself.
After much trial and error, I managed to find a recipe that accurately reflected the flavor and texture that had been so memorable during our visit. To recreate this delicious Moroccan chicken tagine with couscous, I had to use a few key ingredients: onions, garlic, olive oil, boneless and skinless chicken thighs, ground cumin, coriander, cinnamon, ginger, and saffron threads. Additionally, I had to use chickpeas, dried apricots, pitted green olives, cilantro, salt, and pepper
Start by sautéing onions and garlic in olive oil, and then add boneless, skinless chicken thighs, ground cumin, coriander, cinnamon, ginger, and saffron threads. Secondly, pour in chicken broth and add chickpeas, dried apricots, and pitted green olives. Finally, let it all simmer until the chicken is cooked through and the flavors have melded together.
For the couscous side dish, I had to use water, couscous, olive oil, and salt.
To make the couscous, boil water and add couscous, olive oil, and salt. Let it sit until the water is absorbed, and then fluff it with a fork.
Moroccan chicken tagine with couscous is a delicious and hearty meal that can be served on its own or with a variety of other dishes. Here are some suggestions for side dishes that complement the flavors of this dish:
Moroccan salad: A light and refreshing salad made with cucumbers, tomatoes, and red onions, dressed with a tangy vinaigrette made with lemon juice, olive oil, and spices.
Roasted vegetables: Roasting vegetables like carrots, potatoes, and bell peppers with Moroccan spices like cumin, coriander, and paprika can make a great side dish.
Hummus and pita bread: This classic Middle Eastern combination is a great way to add some protein and carbs to your meal. Serve the hummus with warm pita bread, and sprinkle some chopped parsley and paprika on top for extra flavor.
Spiced rice pilaf: Make a fragrant rice pilaf with spices like cumin, cinnamon, and cardamom, and add some dried fruits like apricots or raisins for extra sweetness.
Mint tea: Finish off your meal with a cup of mint tea, a popular drink in Morocco that’s refreshing and soothing after a hearty meal.
So here is my very own version of Moroccan chicken tagine with couscous that you can try at home!
Ingredients:
For the chicken tagine:
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of saffron threads
- 1 cup of chicken broth
- 1 can of chickpeas, drained and rinsed
- 1 cup of dried apricots
- 1 cup of pitted green olives
- Salt and pepper to taste
- 2 tablespoons of chopped fresh cilantro
For the couscous:
- 1 1/2 cups of water
- 1 1/2 cups of couscous
- 1 tablespoon of olive oil
- Salt to taste
How to make Moroccan chicken tagine with couscous?
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Cook the onion for about 5 minutes until it becomes soft and transparent.
- After adding the minced garlic, sauté it for an additional minute.
- After adding the chicken thighs to the pot, season them with salt and pepper. Cook for about 5 minutes until both sides of the chicken are golden brown.
- Mix in the cumin, coriander, cinnamon, ginger, and saffron threads to the pot and blend them together by stirring.
- Add the chicken broth to the pot and bring it to boiling point. Then, turn down the heat and put a lid on top.
- Cook the chicken over low heat for a period of 30 minutes, or until it is completely done.
- Put the chickpeas, dried apricots, and green olives in the pot and simmer them for an additional 15 minutes.
- Add a pinch of salt and pepper to the tagine according to your preference.
- In order to prepare couscous, put a medium saucepan on the stove and bring the water to boiling.
- Add the couscous and olive oil to the mixture, then season with salt.
- Cover the saucepan, take it off of the stove, and let it rest for 5 minutes until all of the water has been absorbed.
- Toss the couscous with a fork, then serve it together with the tagine.
- Before you serve the Moroccan chicken tagine, chop some cilantro and top it off with it as a garnish.
Here is a trivia before we end: The dish called “Moroccan Chicken Tagine” originates from Morocco and is traditionally cooked in a Tagine pot. This pot gives the dish its authentic taste and texture. The Tagine pot traps the steam and maintains the moisture levels of the food, resulting in tender, juicy chicken and flavorful vegetables. The conical shape of the lid also helps to concentrate the flavors of the dish.
If you don’t have a Tagine pot, you can still make this dish using a different cooking pot, such as a Dutch oven or a slow cooker, as suggested in our recipe. Although the traditional Tagine pot provides the authentic Tagine experience, using alternative cooking pots should still result in a delicious meal!
