Saffron-Infused Chicken Tagine with Sweet Apricot Couscous

Discover the rich, aromatic flavors of Morocco with this Saffron-Infused Chicken Tagine served over a luscious apricot couscous. This dish beautifully combines tender chicken with exotic spices and the unique flavor of saffron, creating a dish that is both comforting and elegant.

The gentle sweetness of apricots in the couscous perfectly balances the savory spices of the tagine, making this recipe an ideal centerpiece for any gathering or a special family dinner. It’s not only a feast for the taste buds but also a visual delight.

Saffron-Infused Chicken Tagine with Sweet Apricot Couscous

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 520 calories 28g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 chicken thighs, bone-in and skin-on
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp saffron threads
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup carrots, sliced
• 1/2 cup dried apricots, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup couscous
• 1/2 cup almonds, toasted (for garnish)
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the pot, browning on all sides for about 5-7 minutes.
3. Remove the chicken and set aside. In the same pot, add chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, cumin, coriander, cinnamon, and cayenne pepper; cook for another minute until fragrant.
5. Add saffron threads steeped in a bit of warm broth, diced tomatoes, and chicken broth to the pot, stirring well.
6. Return the chicken to the pot, along with sliced carrots and chopped apricots. Bring to a simmer, then cover and reduce heat to low.
7. Cook for about 30 minutes, or until the chicken is tender and cooked through.
8. Meanwhile, prepare the couscous according to package instructions, using the remaining chicken broth instead of water for extra flavor.
9. Once cooked, fluff the couscous with a fork and stir in any remaining apricots if desired.
10. Serve the saffron chicken tagine over the apricot couscous, garnishing with toasted almonds and fresh cilantro.

Notes

Tip: For an even richer flavor, marinate the chicken in the spice mixture for a few hours or overnight before cooking.

When preparing saffron, consider steeping it in warm water or broth for about 10 minutes before adding it to the dish to enhance its flavor and color. If you don’t have saffron, you can use turmeric as a substitute, although the flavor will be different.

For variations, feel free to add other dried fruits like raisins or figs to the couscous. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water to keep it moist.