Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew. This recipe first appeared in our November 2012 issue along with Jay Cheshes's story Couscous Royale.
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Credit: Landon Nordeman
INGREDIENTS
2 tbsp. olive oil1 (3 to 4-lb.) whole chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter
4 cloves garlic, finely chopped
2 large yellow onions, finely chopped
2 bay leaves
1 tsp. ground cumin
1 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. crushed saffron threads
2 cups chicken stock
1 cup pitted large green olives
⅓ cup dried apricots, roughly chopped
4 dried Turkish figs, roughly chopped
2 preserved lemons, quartered lengthwise (available at Amazon.com)
½ cup finely chopped cilantro
3 tbsp. fresh lemon juice
Cooked couscous, for serving
INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.2. Heat butter in pot, and then add garlic and onions; cook, stirring, until soft, about 15 minutes. Add bay leaves, cumin, paprika, cinnamon, ginger, and saffron, and cook, stirring, until fragrant, about 2 minutes. Return chicken to pot along with stock, olives, apricots, figs, and preserved lemons, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is cooked through and tender, about 15 minutes. Stir in cilantro, and juice, and remove from heat; serve over couscous.
 Recipe - Saveur.com){kind=link}
We served with Israeli couscous, which is not a couscous at all, but rather a small circular pasta that is super-easy to prepare. Just boil it for about seven to eight minutes, check for doneness, drain and serve. The one thing to remember about Israeli couscous is that it does not expand. In other words, if you make one cup, you basically end up with one cup. So remember to make enough. The flavor is improved by first frying the couscous in oil briefly (do not get it dark brown, just lightly colored, and then add water or broth.