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Moroccan Chicken Tagine Dinner for Two - WECO Hospitality

Moroccan Chicken Tagine Dinner for Two

Prep time: 2-3 minutes microwave or 20-25 minutes oven

Oh Moroccan chicken tagine, where have you beeeeeeeeen?! We’ve been missing this North African spiced meat n’ veggie stew since it was last on the menu. While we don’t have the namesake shallow and conical-lidded cooking vessels to prepare this din in, we DID work our magic to ensure your braised chicken turned out as tender and moist as if it had been.

Your golden raisin and cilantro-studded couscous is the perfect fluffy vessel for soaking up all that tasty spiced braising liquid. And don’t sleep on the preserved lemon, almond & olive relish– it brings alllll the good tangy-crunchy-briny vibes. 

In your bag

  • Braised boneless chicken thighs with chickpeas, parsnips, rainbow carrots and apricots
  • Braising liquid
  • Couscous with golden raisins & cilantro
  • Preserved lemon, almond & olive relish

At home

  • Oven-safe skillet or microwave-safe bowl
  • Microwave-safe bowl
  • Pat of butter (optional)

The Chicken Tagine 

  1. Heat oven to 375°F.
  2. Arrange the chicken and veggies in an even layer in your oven-safe skillet, then pour the braising liquid all over.
  3. Pop the skillet in the oven for 15 minutes. Then, carefully remove (the handle will be hot!) & place on the stovetop. 
  4. Set over medium heat and add in a little pat of butter (if you want! It helps get the sauce nice and silky).
  5. Let the chicken, veggies and braising liquid simmer until some of the liquid reduces, thickening slightly and starting to coat the chicken, about 5 minutes.
  6. Strapped for time? Add chicken, chickpeas, apricots, carrots, and couscous to a microwave-safe plate, cover with a damp paper towel, and microwave until warmed to your liking.

The Couscous 

  1. Add couscous to a microwave-safe bowl, splash some water over the top, and cover it with a damp paper towel. Microwave until warmed to your liking!

To plate, shallow bowls work best! Start with a heaping scoop of couscous, then chicken and veggies go on top. Finish with a spoonful or two of braising liquid and garnish with your relish!  

Freezing for later? No prob! Toss your tin and braising liquid in the freezer. When you’re ready to enjoy, pop them in the fridge for 24 hours (or until fully thawed) and follow the steps above! 

That’s it! #Dinnersolved, dinner served.
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