Chicken, Cracked Olive and Couscous Tagine Recipe

Create your own flavorful Moroccan-inspired tagine using marinated chicken, seasonings, cracked olives and RiceSelect® Pearl Couscous.

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Serves
4
Total Time
30
Prep Time
25
Cook Time
5

Ingredients

  • null 1 ½ cups, uncooked RiceSelect® Pearl Couscous
  • null ¾ teaspoon ground ginger
  • null 1 ¼ teaspoon sweet paprika
  • null 1 ¼ teaspoon garlic powder
  • null 1 ¼ teaspoon ground coriander
  • null ¾ teaspoon ground allspice
  • null ¾ teaspoon ground cumin
  • null ¾ teaspoon turmeric
  • null ¼ teaspoon cinnamon
  • null ½ teaspoon kosher salt, plus more to taste
  • null ½ teaspoon freshly ground black pepper, plus more to taste
  • null 4 boneless, skinless chicken breasts (1-1.5 lbs)
  • null 2 tablespoons olive oil
  • null 2 medium onions, one finely chopped, one thinly sliced, divided use
  • null 5 cloves garlic, finely chopped
  • null 1 ¾ cups low-sodium chicken stock
  • null ½ cup pitted, halved cracked green olives
  • null ½ juice of lemon
  • null 1 tablespoon flat-leaf parsley, finely chopped

Instructions

  1. Mix ginger, paprika, garlic powder, coriander, allspice, cumin, turmeric, cinnamon, salt and pepper in a small bowl. Hold back 2 teaspoons of spice mixture for later use and use the rest to rub all over chicken. Place rubbed chicken in a small, resealable bag. Refrigerate and marinate for four hours or overnight.
  2. Remove chicken from refrigerator about 30 minutes before you’re ready to cook. Heat oil in a large Dutch oven with a tight-fitting lid over medium-high heat. When oil is shimmering, brown the chicken skin-side down. Flip after about 5 minutes. Brown about 4 minutes more so you achieve a golden crust on both sides. Remove from pot and transfer to a platter. Reserve.
  3. Add chopped onion and reserved spice mixture to pan and reduce heat to medium. Saute, stirring occasionally, until onions begin to soften, about 5 minutes. Add couscous and garlic to pan and toast, stirring to prevent over-browning, about 3 minutes. Pour in chicken stock and lemon juice. Season lightly with salt and pepper and return chicken to pan. Scatter with olives and sliced onion and bring to a simmer. Cover, reduce heat to low and cook until chicken is cooked through and couscous is tender, about 15 minutes.
  4. Taste and adjust seasonings, if necessary. Serve family-style or plate individually, garnished with parsley.