Moroccan Chicken ‘Tagine’ with Toasted Israeli Couscous

This Moroccan-style one-pot chicken dish isn’t quite a tagine (not everyone has a clay cone pot lying around), but it does call on preserved lemon, olives, and warm spices to mimic the flavors of the classic dish.

What You Get:

Turmeric-lemon chicken thighs
Cauliflower florets
Tomatoes
Castelvetrano olives and preserved lemon mix
Toasted couscous
Green garlic yogurt sauce
Parsley

What You’ll Need:

Olive oil
Salt
Black pepper

Makes 3 servings

Active Time: 10 mins
Total Time: 40-45 mins

Step 1: Preheat your oven to 475°F. Place chicken thighs skin side up in large cast-iron pan or sheet pan.

Step 2: Rinse tomatoes, and slice into quarters. Toss the tomatoes and cauliflower florets together with a drizzle of olive oil and salt and pepper in a large bowl. Nestle the vegetables around the chicken thighs, and bake the pan for 20 minutes.

Step 3: After 20 minutes, carefully sprinkle the olives and preserved lemon mix over the pan and continue to cook for another 20 minutes, or until the chicken thighs are golden brown and the tomatoes and chicken juice begin to form a sauce.

Step 4: Meanwhile, bring a saucepan of salted water to boil. While the water is coming to a boil, rinse and roughly chop the parsley and set aside.

Step 5: Once the water is boiling, add the couscous and cook for 10 minutes. Strain the couscous just like pasta, and coat with olive oil to prevent from clumping.

Step 6: Remove the chicken and vegetables from the oven, and serve on top of the couscous with a sprinkle of parsley and drizzle of green garlic yogurt!

Contains: milk, wheat.