In Morocco, tagine is most often made from lamb or chicken rather than fish or duck. The favourite dish of hospitable oriental hosts is tagine, usually served with bread, but couscous is put on the table as a separate dish. But I really like this option as in our tagine with chicken and couscous. When you soak up the bright oriental flavours of tagine juice, as if specially created for this, couscous.
In Morocco, tagine is most often made from lamb or chicken rather than fish or duck. The favourite dish of hospitable oriental hosts is tagine, usually served with bread, but couscous is put on the table as a separate dish. But I really like this option as in our tagine with chicken and couscous. When you soak up the bright oriental flavours of tagine juice, as if specially created for this, couscous.- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: 6-8
- Difficulty: medium
- Course: main course
- Cookware: tagine
- Cuisine: French-Moroccan
Ingredients
⠀- 2 kg chicken drumsticks
- 1 large pear, peeled and chopped into 6 pieces
- 2 medium onions, peeled and finely chopped
- ½ red chili, finely chopped
- 4 tbsp olive oil
- 50 g butter
- 1⁄3 bunch of coriander
- 1 small ginger root, peeled and grated
- 2 tbsp sesame seeds
- 2 cinnamon sticks
- ground black pepper
- salt
For the couscous:
- 500 g couscous
- 50 g butter
- salt
Cooking method
Step 1
Trim the chicken drumsticks. To do this, remove the tendons and skin around the lower part. Season the chicken with salt and black pepper. Put a frying pan on medium heat, add butter and olive oil, fry the chicken until golden brown.
Step 2
Pour the fat left over from frying the chicken into tagine and fry the onions on it until transparent. Add chili. Reduce heat to low. Put chicken, pear, sesame seeds, cilantro, and ginger in tagine. Cover and cook for 30-40 minutes.
Step 3
Pour couscous into a large bowl, add salt, pour boiling water over (the boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 10 minutes. Open, season with butter, and serve with chicken.
My tips and tricks:
There is a very easy way to make the perfect couscous. The trick is to cook the couscous in a flat, wide container. Then the weight of water and grains will not prevent the couscous from expanding, and it will turn out fluffy and very tasty.
- 2 kg chicken drumsticks
- 1 large pear, peeled and chopped into 6 pieces
- 2 medium onions, peeled and finely chopped
- ½ red chili, finely chopped
- 4 tbsp olive oil
- 50 g butter
- 1⁄3 bunch of coriander
- 1 small ginger root, peeled and grated
- 2 tbsp sesame seeds
- 2 cinnamon sticks
- ground black pepper
- salt
- For the couscous:
- 500 g couscous
- 50 g butter
- salt
- Trim the chicken drumsticks. To do this, remove the tendons and skin around the lower part. Season the chicken with salt and black pepper. Put a frying pan on medium heat, add butter and olive oil, fry the chicken until golden brown.
- Pour the fat left over from frying the chicken into tagine and fry the onions on it until transparent. Add chili. Reduce heat to low. Put chicken, pear, sesame seeds, cilantro, and ginger in tagine. Cover and cook for 30-40 minutes.
- Pour couscous into a large bowl, add salt, pour boiling water over (the boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 10 minutes. Open, season with butter, and serve with chicken.