Saffron Chicken Tagine

Servings: 4
Total Time: 1 hour 30 minutes

A delicious blend of chicken, spices, and vibrant vegetables, this tagine is a fragrant, comforting dish.

Ingredients:

• 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces
• Salt and black pepper, to taste
• 2 baby leeks, halved lengthwise
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• Lemon zest, of 1 lemon
• 3 garlic cloves, crushed
• 2-inch piece fresh ginger, peeled and sliced
• 2 tablespoons paprika
• 1 tablespoon unsalted butter, melted
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Pinch of saffron threads
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 pound carrots, peeled and halved lengthwise
• 1 cup peas, fresh or thawed from frozen
• 1 cup whole green olives
• 3 cups chicken broth
• 2 tablespoons fresh lemon juice
• 1 cup couscous
• 1 small onion, finely chopped

INSTRUCTIONS:
1. Marinate the Chicken:
In a large bowl, season the chicken with salt and pepper. Add the spring onions, 1/2 cup of cilantro and parsley, lemon zest, garlic, ginger, paprika, butter, cumin, turmeric, cardamom, crushed red pepper, cinnamon, and saffron. Toss everything together until the chicken is well coated. Cover and marinate in the refrigerator overnight.

2. Cook the Chicken:
Heat 1/4 cup of olive oil in a large enameled cast-iron casserole over moderate heat. Scrape off the marinade from the chicken and reserve it. Brown the chicken, skin side down, in batches for about 8 minutes. Once browned, add the carrots, peas, olives, reserved marinade, and 1 cup of chicken broth. Cover and bring to a boil, then reduce heat to moderately low and cook until the chicken is tender, about 35 minutes. Let the tagine rest, covered, for 15 minutes off the heat.

3. Prepare the Couscous:
Place the couscous in a large heatproof bowl. In a medium saucepan, heat the remaining 2 tablespoons of olive oil over moderate heat. Add the yellow onion and cook until lightly browned, about 10 minutes. Add the remaining 2 cups of broth and bring to a simmer. Pour the hot broth over the couscous, cover, and let stand for 15 minutes. Fluff with a fork and season with salt.

4. Finish the Tagine:
Stir in the lemon juice and remaining cilantro and parsley into the tagine. Season to taste with salt and pepper.

Serve the saffron chicken tagine hot, accompanied by the fluffy couscous.

Enjoy this aromatic dish, perfect for a comforting and flavorful meal!