Chicken Tagine With Olives

Name: Chicken Tagine With Olives
Ingredients: 2 tablespoons olive oil; 8 boneless, skinless chicken thighs; 1 onion thinly sliced; 3 cloves garlic crushed; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground ginger; 1 1/2 cups chicken stock; 1 pinch saffron threads; 1/2 cup green olives stuffed; 1/4 cup chopped cilantro plus additional leaves, for garnish; 1 1/4 cups couscous

13 ingredients

4 steps

Ingredients

2 tablespoons olive oil
8 boneless, skinless chicken thighs
1 onion thinly sliced
3 cloves garlic crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 1/2 cups chicken stock
1 pinch saffron threads
1/2 cup green olives stuffed
1/4 cup chopped cilantro plus additional leaves, for garnish
1 1/4 cups couscous

Directions

1

Heat oil in a large, heavy-bottomed skillet on high heat. Cook chicken in batches for 3 mins each side, until golden. Remove from pan.
2

Saute onion and garlic in same pan for 4-5 mins, until soft. Add spices and cook until fragrant. Stir in stock, 1 1/4 cups water and saffron. Bring to a boil. Return chicken to pan. Reduce heat to low; cover and simmer for 30 mins.
3

Add olives and simmer, uncovered, for 15 mins, until liquid has reduced. Stir in chopped cilantro.
4

Meanwhile, prepare couscous according to package directions. Serve chicken tagine with couscous. Garnish with cilantro leaves.