- 4 free-range chicken thighs
- 2 preserved lemons (Moroccan lemons preserved in salt)
- 1 teaspoon ras-el-hanout (Moroccan spices)
- 2 onions
- 3 tablespoons olive oil
- Salt / Freshly ground black pepper
- 350 g couscous
- 50 g raisins
- 2 tablespoons sugar
- 30 g butter / salt
For the chicken tagine:
- Cut the onions into semi-circular slices and then sauté in a casserole with the olive oil to soften, before adding the chicken thighs. Season with salt and pepper and brown over a medium heat.
- Add some water and scrape the pan with a wooden spoon to deglaze and dissolve the meat juices, add the ras-el-hanout, cover and cook over a low heat for 45 minutes.
If the bottom of the pan is drying out, add a little bit of water (in very small amounts!).
- Once it has finished cooking, add the zest from the lemons cut into very fine ribbons.
For the couscous:
- Mix the semoule with 200 g of water and steam in a couscoussier for 20 minutes.
- Remove the semoule from the couscoussier and add another 200g of water Add salt, sweeten with sugar, a bit of cinnamon and a knob of butter. Separate the grains using a fork or by hand and mix again.
- The couscous can also be cooked by pouring over hot water, instead of steaming it.
- Serve the chicken with the couscous and a tablespoon of 1001 Nights confit placed directly on top of the semoule.