Name: Chicken Tagine with Couscous
Yield: Makes 4 to 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large chicken (about 3 pounds), cut into 8 pieces; Kosher salt and freshly ground black pepper; 15 cipollini onions, blanched and peeled; 2 garlic cloves, peeled and thinly sliced; 1/2-inch piece ginger, finely chopped; 1 cup chicken stock or canned low-sodium broth; 1 teaspoon ground cumin; 1/4 teaspoon saffron; 1/2 cup picholine olives, pitted; 1/4 cup flat-leaf parsley, chopped; 1/2 preserved lemon, seeded and chopped; 1 1/2 cups couscous; 1 1/2 cups chicken stock; 1-inch cinnamon stick; 1/4 teaspoon ground turmeric; 1/4 teaspoon crushed red pepper flakes

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Recipe notes

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