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Moroccan Chicken Tagine With Cranberry-Curry Couscous

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Moroccan Chicken Tagine With Cranberry-Curry Couscous

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 chicken (about 3 pounds), cut into 10 pieces
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1/8 teaspoon saffron threads
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 3 cups homemade or store-bought low-sodium chicken stock
  • 2 tablespoons finely diced preserved lemon
  • 1 cup pitted black kalamata olives
  • sea salt and freshly ground pepper
  • cranberry-curry couscous
  • 1/4 cup loosely packed cilantro leaves, finely chopped, for garnish
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