Hello folks, following on the heels of my chakchouka I made this lovely chicken tagine tonight:
It came out really nice, simple and tasty. You can leave out the couscous or just eat a small amount of it depending upon your plan. I also used about half the oil it called for. (Actually I doubled the recipe but used a single recipe's worth of oil - I'll get about 6 nice-sized dinner portions out of the whole thing.)
I have made fancier Moroccan tagines before - what I liked about this one, for more every-day cooking, was that it used boneless/skinless chicken and didn't call for browning the meat. It doesn't have the complex, meaty flavor of a dish that has browned, bone-in meat at its base, but it's a nice tasty family-style dish.