Ingredients

1/4 cup Olive Oil [divided]

1 1/2 pounds Chicken Thighs [boneless and quartered]

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 Carrot [Peeled and diced]

1 stalk Celery {diced]

1 Red Onion [diced]

3 teaspoons Garlic [minced]

1/2 teaspoon Cinnamon

1/2 teaspoon Allspice

1 teaspoon Cumin

1/2 teaspoon Coriander

1 can Tomatoes [whole, peeled, 28 oz]

2 cups Chicken Broth

1 1/2 cups Dreid Figs [stemmed, quartered]

3/4 cup Mint [fresh, chopped, divided]]

1 box Couscous [5.8 oz]

1/2 cup Cilantro [fresh, chopped]

Preparation

  1. In a large Dutch oven over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper, then transfer to a bowl along with any pan juices.

  2. Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper.

  3. Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and ¼ cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes.

  4. Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes, then fluff with a fork.

  5. Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.