Past Recipes
Chicken Tagine

Chicken Tagine with Moroccan Couscous and Almonds

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Recipe Details


Inspired by her recent travels in Morocco, Chef Elana’s adapting a classic sweet-savory stew for the Plated menu. Her twist on tagine features dried apricots and prunes, tender onions, and a heady Moroccan spice blend called ras el hanout. Choosing a complementary side for the braised chicken thighs didn’t take long—Moroccan couscous’ tiny grains easily soak up a light lemon-honey dressing, in addition to the flavorful tagine.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Elana

    By Chef Elana

    Nutritional info

    • Calories 820
    • Protein 67g
    • Total Carb 81g
    • Total Fat 24g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lemon
    • prunes
      1 ounce
    • dried apricots
      1 ounce
      dried apricots
    • garlic
      1 clove
    • yellow onion
      yellow onion
    • chicken thighs
      chicken thighs
    • ras el hanout spice mix
      1 teaspoon
      ras el hanout spice mix
    • chicken stock
      1 container
      chicken stock
    • Moroccan couscous
      2/3 cup
      Moroccan couscous
    • honey
      1 packet
    • sliced almonds
      2 tablespoons
      sliced almonds
    • parsley
      1/2 ounce
    • mint
      1/2 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium ovenproof pan
    • 6" small pot with lid

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Rinse mint and parsley and roughly chop leaves, discarding stems. Halve lemon. Quarter prunes and apricots. Using the flat side of a knife, gently crush garlic cloves. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.

    2. Sear chicken

      Sear chicken

      Heat 1 teaspoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, 5 minutes. Flip and sear opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Discard almost all fat from pan, leaving a thin layer for the next step.

    3. Braise chicken

      Braise chicken

      Place pan from chicken over medium heat. Add ras el hanout, crushed garlic, and onion. Cook, stirring, until softened and fragrant, about 3 minutes. Stir in chicken stock, prunes, and apricots. Bring to a boil over high heat, then remove pan from heat. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin. Transfer pan to oven and braise until chicken is cooked through and no longer pink, 20-25 minutes.

    4. Cook couscous

      Cook couscous

      While chicken braises, in a small pot, bring 1⅓ cups water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover pot and set aside until water is fully absorbed, 5-6 minutes.

    5. Dress couscous

      Dress couscous

      While couscous cooks, in a large bowl, whisk together ½ packet honey, juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add mint, parsley, and cooked couscous to bowl and stir to combine. Save remaining honey and lemon for a pot of tea.

    6. Plate chicken tagine

      Plate chicken tagine

      Use remaining downtime while the chicken finishes braising to get a head start on dishes, or set the table. Divide couscous between serving bowls. Remove and discard garlic from pan with chicken, then transfer chicken tagine to plates on top of couscous. Garnish with almonds and dig in!

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