Chicken Tajine with Pomegranate, Mint Yogurt and Couscous

Rating: 3.68 / 5.00 (66 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the mint yogurt:

For the couscous:


For the meat, peel the onion, garlic and vegetables and cut into small cubes. Cut the dried fruits into small pieces.

In a tajine (or other suitable pot or roaster), heat some olive oil and sauté onion, garlic and vegetables until onions are translucent. Add the spices and continue to sauté slowly.

Increase the heat, add the meat and brown on all sides. Deglaze with the chicken stock. Add the apricots and dates. Bring to a boil once and simmer on low (very gently and slowly) until tender, 1 hour.

When the meat is tender, season with salt and pepper.

Cut the pomegranate in half and stir the juice and seeds into the meat. If you like, you can mix in some chili powder.

Boil the couscous in plenty of salted water until soft, drain and briefly quench in cold water. Then season well in a pan with a little oil, salt, pepper, parsley and some lemon juice. Fold in the smoked almonds.

For the mint yogurt, mix well the yogurt with the lemon juice, the mint cut into thin strips and the finely chopped garlic, season with salt and pepper.

Arrange a ladle of the meat with plenty of sauce in a deep dish and drape some of the yogurt on top. Serve the couscous separately in a bowl.

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