Oh Moroccan chicken tagine, where have you beeeeeeeeen?! Not that this North African spiced meat n’ veggie stew is new by any means. But this WECO-ized rendition is a more recent addition to our recipe repertoire and we’re oh-so-excited about it. Unfortunately we didn’t have the traditional, namesake shallow + conical-lidded cooking vessels to prepare this din in. BUT, we worked our magic to ensure this 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.
What’s in your bag:
- Braised bone-in chicken thighs + drumsticks with chickpeas, rainbow carrots + apricots
- Braising liquid
- Couscous with golden raisins + cilantro
- Preserved lemon, almond + olive relish
What you’ll need from home:
- Casserole dish
- Microwave-safe bowl
Total prep time: 25-35 minutes
The Chicken Tagine
- Preheat your oven to 375F.
- Arrange the chicken, chickpeas + veggies in your casserole dish, and pour the braising liquid over.
- Pop your dish in the oven for 25-35 minutes, or until the braising liquid is hot + bubbly.
The Couscous
- Spoon your couscous into a microwave-safe bowl and cover it with a damp paper towel.
- Pop it in the microwave for 1 to 2 minutes ‘til it’s piping hot and steamy.
To plate, shallow bowl works best! Start with a heapin’ 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 + braising liquid in the freezer, and 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.
Show us how you WECO!
