- 6 skinless Nutrave chicken thighs
- 2 large courgettes
- 1 leek
- 8 sprigs of coriander
- 3-4 teaspoons of ras el hanout
- 1 lime
- Salt to taste
For the couscous:
- 1.5 cups of couscous
- 2 large onions
- ½ teaspoon of nutmeg
- ½ teaspoon of cinnamon
- 1 teaspoon of extra virgin olive oil
- 1 teaspoon of brown sugar
- 1.5 cups of warm water
- Salt to taste
Preparation of the chicken: Cut the courgettes, leaving the skin, into medium-sized cubes and the leek into 4 mm slices. Season the thighs generously with the ras el hanout, place the courgettes and leeks into the tagine and mix well so that the flavour of the seasoning is absorbed while cooking. Add salt to taste.
Cut 3 sprigs of coriander into small pieces and leave them at the bottom of the tagine along with the courgettes and part of the leek. Now place the seasoned thighs in the top part of the tagine, adding the rest of the leeks on top and the rest of the whole sprigs of coriander.
Cut the lime into thin slices and place them on the thighs, add salt if necessary, close the tagine and place in the oven at 180 degrees for 45 minutes. Remove from the oven and leave to stand for around 2 or 3 minutes.
Preparation of the couscous: Place the couscous in a bowl with the hot water and leave to soak for at least 20 minutes. Cut the onion into thin slices, heat the olive oil in a pot or pan and, once hot, add the onions and leave to cook on a high heat for around 3 minutes, so that they heat up considerably, and then turn down to a low heat for at least 20-25 minutes to caramelise the onions (the time it takes to soak the couscous). Five minutes before the onions are ready, add the cinnamon, nutmeg and brown sugar, season to taste, stirring frequently. Then, add the couscous, stir well and leave on the heat for a further 2 or 3 minutes, when it will be ready to serve with the chicken. All of these steps should be followed at the same time so that everything can be served straight from the oven and the stove. I served in mini tagines that I found, but you can serve on any plate, whichever you think works well with this delicious dish!
Recipe by Maria Teresa Alemán from the blog Las Recetas de Tere