Chicken Tagine Over Zesty Cous-Cous
Week of 01/27/20 to 01/31/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
Yield6 servings 25minutes
Cook Time
Servings Prep Time
Yield6 servings 25minutes
Cook Time
Spice Mix
  • 3tablespoons sweet paprika
  • 1teaspoon garlic powder
  • 2teaspoons cinnamon
  • 3tablespoons ground coriander
  • 1 1/2tablespoon ground turmeric
  • 1tablespoon ginger powder
  • 1/2tablespoon ground cardamom
  • 2 1/2teaspoons ground allspice
  • 8pounds chicken thighsdiced
Chicken Tagine
  • 2tablespoons spice mix
  • 1/3cup olive oil
  • 3 tomatoesdiced
  • 1 head cauliflowercut into bite-size florets
  • 1 white oniondiced
  • 3cloves garlicdiced
  • 1tablespoon fresh gingergrated or minced
  • 1tablespoon Tomato Paste
  • 2cups vegetable broth
  • 3tablespoons preserved lemons
  • 1cup green olivessiced
  • 1/2bunch cilantrochopped and divided
  • 1teaspoon Salt
  • teaspoon black pepper
Cous Cous
  • 4cups hot water or broth
  • 2cups Moroccan cous cous
  • 1 lemonzested and juiced
To Make The Cous Cous
  1. Place it in a large bowl along with the lemon zest. Combine the water or broth and lemon juice in medium sized pot and bring it to a boil. Turn heat off and pour the broth in the bowl with the couscous. Stir and cover. Set the bowl aside until the couscous has absorbed all the liquids about 10-15 minutes. Fluff with a fork and cover to keep warm.
To Make The Chicken Tagine & Spice Mix
  1. Combine all the spices in a small bowl and mix. Set aside. (Store spice mix in an airtight jar or container)
  2. In a large saute pan, brown the chicken thighs on all sides and transfer to a paper towel lined tray or plate. In the same pan cook the onions, garlic and ginger until fragrant and the onions are translucent. Add in the tomatoes and let it render out its juices, scrape the pan as the juiced deglaze the pan. Add in the 2 tablespoons of the spice mix, stir to toast and until the spices are fragrant about 2 minutes over medium heat.
  3. Add in the tomato paste and stir for another 30 seconds. Add in the cauliflower, preserved lemons, olives and cilantro. Stir until fully coated by the spices. Add in the vegetable broth and bring to a boil. Lower the heat down to a simmer and place the chicken back into the pan and spoon some of the sauce over it. Cover and let it cook for 15 minutes.
  4. Take the cover off and turn the heat up to medium high and let the sauce reduce for 5 minutes or until the sauce thickens. Serve over warm couscous and garnish with the rest of the cilantro.