Make Ahead

Moroccan Chicken “Tagine” with Orange-Almond Couscous

September 20, 2009
2 Ratings
  • Serves 2 with leftovers
Author Notes

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

What You'll Need
  • Moroccan Chicken “Tagine”
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons paprika
  • 1 1/2 tablespoons ground cumin
  • 3/4 tablespoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1/2 to 1 teaspoons cayenne pepper, depending on heat preference
  • 6 skinless chicken drumsticks or skinless chicken thighs
  • 1 lemon, 1/2 thinly sliced, 1/2 zested and juiced
  • 1/2 small onion, very thinly sliced
  • 1/4 cup green olives, chopped
  • 2 cloves garlic, chopped
  • 1 cup canned crushed tomatoes
  • Coarse salt and ground black pepper, to taste
  • Orange-Almond Couscous
  • 1 clove garlic, minced
  • 3 green onions, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 3/4 cup water
  • 3/4 cup couscous
  • 1/2 cup almonds, toasted and crushed
  • 2 generous tablespoons fresh orange juice
  • 1 teaspoon orange zest
  1. Moroccan Chicken “Tagine”
  2. 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.
  3. 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.
  4. 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.
  1. Orange-Almond Couscous
  2. 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.
  3. 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.

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1 Review

TheNels November 28, 2011
Made this dish exactly as written. Wasn't wild about it. It is way too acidic from the tomato sauce and the lemon. I wouldn't make it again.