Tagine Chicken with Couscous

We all know what day of the week this is and it's time for my weekly dose of cooking.  After going over recipes and looking at ingredients, I decided to do a bit of saving on the pockets today and use what I already have at home.  I'm planning on making my version of tagine chicken with couscous.  Recipes are linked below.  Tagine chicken is a street food in Morocco and is normally cooked in a clay pot with a cone lid and served with bread.  I will be using a casserole and serving over couscous instead.  The couscous recipe seems a bit bland so I was going to try dashing it up on my own.  I saw a lot of protein recipes which call for apricots.  Thinking of mixing a little bit within the couscous and garnishing with fresh mint and parsley and maybe some baked almonds.  Pictures to come shortly.  Now for a bit of shopping.  Just have to pick up the main things.

Easy Tagine Chicken

and

Perfect Couscous

UPDATE #1

Ok, ok.  Going to World Market in Pleasanton may have been a mistake after all.  What should have been a trip for preserved lemons (on sale for $5.49) became a baby in a candy store sort of deal.  I saw this lonely tagine pot on the shelf and helped myself to it.  This resulted back to an actual tagine recipe rather than a heavy skillet.

The chicken thighs are officially marinating for the next 3 to 4 hours.  I added the pulp of the preserved lemons to the marinate but could not find the saffron.  Therefore, saffron does not exist in my dish tonight. *sad face*

Since you needed a subscription to essentially view the recipe, I took a very bad picture of it and posted here.  This calls to cook it stove top on low heat but I don't want to jeopardize my tangine pot on the first day (it's not stove top safe according the fine print on the bottom).  So I will be oven cooking it at 375 degrees fahrenheit for 25-30 minutes.

Like usual, finished pic of dish will be later on tonight.

UPDATE #2

Getting ready to go into the oven.

Changed the temparature to 425 degrees fahrenheit at 60 minutes since I chose not to cook on stove top first.

Sitting pretty

Final product served over Couscous

Comments and Thoughts:

We definitely thought it tasted really good.  The flavor of the broth, black olives and preserved lemon blended really well.  We all agreed that the marinating process should be longer than 4 hours.  I should not forget to put honey and do a quick fry of the chicken in a skillet.  My friend and I both agreed that the Couscous may have not been the best choice for it.  However, my husband enjoyed it.  He said it's definitely different and to him different is good.  Next round, I shall use pita bread and see how that pairs.