Khus Tagine with Pillowy Rice
A hearty North African stew made with khus, portuguese chicken, and pillowy rice.
Ingredients
- ●2 bunches luscious khuschopped
- ●1 cup pillowy riceuncooked
- ●1 pound portuguese chicken thighsboneless, skinless
- ●2 teaspoons tagine spice mixstore-bought or homemade
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Heat the olive oil in a large clay tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the chopped khus and cook until slightly softened, about 3 minutes.
- 5
Add the boneless chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 6
Add the tagine spice mix, salt, and pepper, and stir to combine.
- 7
Add 2 cups of water to the tagine and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
- 9
Fluff the cooked pillowy rice with a fork and stir in chopped fresh parsley.
- 10
Serve the khus tagine over the pillowy rice.
- 11
Garnish with additional parsley and lemon wedges, if desired.