Ingredients for Moroccan Chicken And Date Tagine
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How to Make Moroccan Chicken And Date Tagine
- Preheat oven to 350°F (175°C).
- Pit and chop the Medjool dates into six pieces.
- Slice the chicken thighs into 1-inch strips.
- Heat 2 tablespoons of olive oil in a large oven-safe tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the pine nuts and lemon zest. Season with salt and pepper. Cook for another 2 minutes.
- Add the chicken strips and cook until lightly browned on all sides, about 5-7 minutes.
- Squeeze the juice of half the lemon over the chicken. Stir in the harissa paste, chicken stock, and chopped dates.
- Bring to a simmer, then cover the tagine/Dutch oven and transfer to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- While the tagine is baking, prepare the couscous. Place the couscous in a bowl and pour over the boiling water. Stir in the remaining 2 tablespoons olive oil and a pinch of salt.
- Cover and let stand for 15 minutes. Fluff with a fork and stir in the butter.
- Serve the chicken tagine over a bed of fluffy couscous. Garnish with fresh coriander and a lemon wedge.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
69g
Fat
43g
Carbs
37g