CHICKEN TAGINE WITH COUSCOUS

Chicken Tagine with Couscous image

Number Of Ingredients 18

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1/4 cup Olive Oil [divided]
1 1/2 pounds Chicken Thighs [boneless and quartered]
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Carrot [Peeled and diced]
1 stalk Celery {diced]
1 Red Onion [diced]
3 teaspoons Garlic [minced]
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1 teaspoon Cumin
1/2 teaspoon Coriander
1 can Tomatoes [whole, peeled, 28 oz]
2 cups Chicken Broth
1 1/2 cups Dreid Figs [stemmed, quartered]
3/4 cup Mint [fresh, chopped, divided]]
1 box Couscous [5.8 oz]
1/2 cup Cilantro [fresh, chopped]

Steps:

1. In a large Dutch oven over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper, then transfer to a bowl along with any pan juices.
2. Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper.
3. Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and ¼ cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes.
4. Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes, then fluff with a fork.
5. Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.