Moraccan Chicken Tajine

If you don't own a tajine, shame on me.  If tomorrow you still don't, shame on you!
Complexity Level:  Intermediate

Moraccan Chicken Tajine

What You Need:

1 Whole Chicken, chopped
2 Onions
2 cups Couscous, raw
4 tbsp Olive Oil
1 cup Boiling Water (may not use all)
3 tsp Fresh Mint, minced
2 tsp Fresh Parsley, minced
2 tsp Granulated Garlic
Black Pepper
Sea Salt
Juice of 2 Lemons
Crushed Red Pepper Flakes
1/2 tsp Cayenne Pepper

To cook the couscous, bring water to a boil.  Meanwhile, mix the raw couscous with the olive oil, salt, black pepper, and Lemon juice.  Slowly add 1/4 cup of the water, sitrring the couscous constantly.  Stir for 1-2 minutes, then repeat with another 1/4 cup water.  You do not need to use all the water, just enough until desired texture.  Adding too much water can over cook the couscous.

Next, add 1 tsp granulated garlic, parsley, and 1 tsp mint. 

Whisk together 3 tbsp Olive Oil with 2 tsp mint, 1 tsp garlic, 1 tsp salt, cayene pepper, crushed red pepper, 1/2 tsp black pepper, and 2 tbsp lemon juice.  Rub this blend all over the chicken. 

Shape the couscous into a mound and press to lock in texture.  Place the Onions around the mound, then top with the chicken.  Pour 1/2 cup water around the edges and top the chicken with sliced onione.  Cover.

Bake at 250 degrees Fahrenheit for 4 hours.

Because the couscous was mounded, it will not further cook.  The heat in the tajine ill lock in moisture and steam cook the chicken.  Great with heat added -- add more cayenne and additional veggies like carrots and potatoes!

Serve over the couscous, with fresh parsley and a fresh squeeze of lemon!

I how you have a fabulous meal!

Aimee Gonzalez