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Categories:
olive oil chicken onion garlic fresh ginger ground cinnamon turmeric Coriander fresh ground black pepper cardamom pods red chilies salt prunes chicken broth flat leaf parsley parsley couscous nuts lemon zest
Viewed: 35 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 6 bone-in chicken thighs (with skin)
- 1 medium onion, thinly sliced (about 2 cups)
- 4 large garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/4 teaspoon fresh ground black pepper
- 2 cardamom pods, lightly crushed
- 2 small dried red chilies, such as arbol
- 1 teaspoon salt
- 15 dried apricots, halved
- 15 pitted prunes, halved
- 4 cups reduced-sodium chicken broth
- 5 sprigs fresh flat leaf parsley, plus
- 1/4 cup minced fresh parsley leaves
- 1 1/2 cups couscous
- 1/4 cup lightly toasted pine nuts
- 1 teaspoon grated fresh lemon zest
Method
- Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
- Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
- Transfer to a plate; repeat with remaining chicken and set aside.
- Drain all but 2 T. oil from pot and reduce heat to medium.
- Add onion and saute until golden, 5 to 7 minutes.
- Add garlic and ginger and cook stirring constantly, for 3 minutes.
- Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
- Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
- Take pot off heat and remove parsley sprigs and chilies.
- Remove skin from chicken.
- In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
- Uncover pan and fluff couscous with a fork.
- Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.
