Recipes One: Chicken Tagine with Couscous/Tagine Mseer Zaytoon

This classic Moroccan stew is simmered slowly to produce a rich broth with a subtle lemon flavor. It is served over couscous.Almost all the couscous sold in the United States is precooked. Even in Morocco and other North African countries, cooks used precooked couscous because it saves so much time.

Chicken tagine:

2 chicken breast halves (about 1/2 1. Sprinkle chicken pieces with

lbs.), skinned* salt and pepper.

2. Heat olive oil in a large Dutch oven

or stockpot over high heat.

2 chicken leg quarters (leg and 3.Add chicken, cooking 3 minutes on .

thigh), skinned** each side, or until browned Remove chicken

1/4 tsp. salt 4. Add onion and garlic to the pan andcook

1/4 tsp. black pepper 30 seconds, stirring constantly.

1 tsp. olive oil 5. Add chicken, chicken broth, olives,

1 c. chopped onion (about 1 large cinnamon, and ginger. Bring to a boil.

onion) 6. Cover, reduce heat, and simmer 45 minutes.

2 garlic cloves, minced 7. Meanwhile, prepare the couscous. Measure

3/4 c. chicken broth water into a medium saucepan. Add salt and couscous.

3/4 c. pitted whole green olives 8. Bring to a boil, then reduce heat and simmer

1 tsp. ground cinnamon until water is absorbed.

1/2 tsp. ground ginger 9. Mix in olive oil and fluff the couscous with a

1 1/2 tsp. grated lemon rind fork to break up any lumps.

1/4 c. fresh lemon juice 10. While couscous is cooking, turn chicken over

1 tbsp. minced cilantro and cook uncovered for 15 minutes.

1 tbsp. minced parsley 11. Remove chicken from pan with a slotted spoon

Couscous: and arrange on aserving plate around couscous.***

2 c. water 12. Add lemon rind, lemon juice,cilantro, and parsley

1 tsp. salt to pan.Cook 30 seconds, stirring constantly.

2 c. couscous 13. Spoon sauce over chicken and couscous

3 tbsp. olive oil

Preparation time: 2 min

Cooking time: 75 min

Serves 3 to 4

(*) Carefully remove skin from chicken with a sharp knife. Insert knife at edge of chicken piece between skin and meat, slit and remove skin.You can also purchase chicken with the skin already removed.

(** ) After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through.

(***) Traditionally, 2 additional tablespoons of olive oil would be stirred into the couscous just before serving, but this oil is optional.

Recipes two: Chickpea and Carrot Stew/Tagine Bil Hummus

This is a country-style stew that might be served when a family cannot afford lamb or poultry.Chickpeas are a staple of North Africa.

1/4 c olive oil 1. Heat the olive oil in a Dutch oven

over medium-high heat. add onion and cook

1 large onion, finely diced 6 to 8 minutes, stirring occasionally.

3 garlic cloves, minced 2. Add the garlicgarlic, cilantro, turmeric,

cinnamon,cayenne pepper,carrots, and the

12 fresh cilantro sprigs, reserved liquid from the chickpeas.

minced Reduce heat to medium, cover,

1/2 tsp. ground turmeric and cook 20 minutes, Or

3/4 tsp. ground cinnamon until carrots are tender.

1/2 tsp. cayenne pepper 3. Add the chickpeas, pepper,

and salt. Heat through.

3 carrots, peeled and cut into 4. Sprinkle with cilantro

diagonal slices, 1/4-inch thick before serving over cousco

2 15-oz. cans chickpeas, drained

liquid reserved

1/2 tsp. black pepper Preparation time: 25 minutes

1 tsp. salt Cooking time: 30 minutes

minced fresh cilantro for garnish Serves 4