Tunisian Chicken Tagine

  • Yield 4 servings


1/3 cup olive oil
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons fresh lemon juice
2 teaspoons fresh orange juice
2 teaspoons finely grated orange zest
1 1/2 tablespoons minced cilantro
2 teaspoons finely grated fresh ginger
1/4 teaspoon kosher salt
12 -- chicken tenders
Fruited Cashew Couscous:
2 tablespoons vegetable oil
1/2 teaspoon sweet curry powder
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon salt, or to taste
2 tablespoons diced dried apricots
2 tablespoons pitted and diced Medjool dates
2 tablespoons diced dried cherries
1 3/4 cups canned reduced sodium chicken broth
1 1/2 cups instant couscous
2 1/2 tablespoons minced cilantro
3 tablespoons coarsely chopped+ roasted & lightly salted cashews
Creamy Harissa:
1 cup low fat Greek style yogurt
1 teaspoon fresh lemon juice
2 tablespoons prepared Harissa
-- lemon and orange slices, for garnish
-- cilantro, for garnish


To make the Charmoula, in a medium bowl whisk together the olive oil,
cumin, paprika, lemon juice, orange juice, orange zest, cilantro, ginger
and salt. Place in a large sealable, food-safe plastic bag along with
the chicken tenders. Seal bag and marinate in the refrigerator for 30

To make the Fruited Cashew Couscous, place oil in a medium saucepan over
medium heat. Stir in the curry powder, cinnamon and cayenne. Cook for 1
minute. Stir in the salt, apricots, dates, cherries, and broth. Bring to
a boil, stir in the couscous, and cover pan. Remove from heat and leave
to stand for 5 minutes or until liquid is absorbed. Fluff with a fork,
stir in the cilantro and cashews, and adjust salt seasoning, if desired.
Keep warm.

To make the Creamy Harissa, in a small bowl whisk together the yogurt,
lemon juice, and Harissa until blended. Cover and refrigerate until

Remove chicken from marinade, discarding marinade. Place chicken on a
broiler pan that has been coated with no-stick spray. Broil 4 to 5
inches from heat for 10 minutes or until chicken is cooked through,
turning occasionally.

Place couscous on a platter and top with chicken tenders. Drizzle with
some of the Creamy Harissa. Garnish with lemon and orange slices and
cilantro. Serve remaining Creamy Harissa on the side.

Makes 4 servings



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