The earthy cumin, warm cinnamon, sweet coriander and paprika, and the slight spice of the cayenne all work together in perfect harmony. The tomato sauce cooks down and marries with the spices into a brick-red, aromatic gravy that coats everything with a perfect slickness. The accompanying couscous soaks up every drip of the rich sauce. —TheThinChef
2 with leftovers
Moroccan Chicken “Tagine”
red wine vinegar
1 1/2 tablespoons
1/2 to 1 teaspoons
cayenne pepper, depending on heat preference
skinless chicken drumsticks or skinless chicken thighs
In a roasting pan, whisk together the oil, vinegar, paprika, cumin, coriander, cinnamon, salt, sugar, and cayenne. Add the drumsticks or thighs, and turn to coat. Cover with aluminum foil, and refrigerate for at least 4 hours and up to 8, turning chicken every so often to ensure it's fully coated in marinade.
Preheat oven to 375°. Remove chicken from refrigerator, and turn chicken to fully coat in the marinade. Tuck lemon slices in between and on top of chicken. Sprinkle on the lemon zest, lemon juice, and garlic; evenly distribute onions on top, and then pour the crushed tomatoes over everything. Give the pan a shimmy to make sure the sauce is distributed. Sprinkle with a bit of salt and pepper, for good measure.
Re-cover with aluminum foil, and bake for 35 to 45 minutes, or until chicken is completely done. Serve with couscous to soak up the sauce.
In a medium saucepan over medium heat, combine garlic, green onions, and oil. Heat until garlic is fragrant, about 2 minutes. Add salt and water, stir to combine, and cover pan. When water boils, add couscous, turn off heat, and set aside for 5 minutes.
Use a fork to fluff the couscous. Add almonds, orange juice, and orange zest, and use the fork to combine everything. Taste and add salt, if needed. Serve immediately.