Big Zombie Mustard Chicken Tagine With Couscous

By Food52
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3 pounds chicken pieces; thighs, legs, wings etc.

1 5 ounce jar honey dijon mustard

1 carrot in small dice

1 sweet onion, chopped

6 ounces dried apricots, chopped

1/2 cup black, dry cured olives (the wrinkly ones, and leave the pits in sissy)

3 garlic cloves, whacked

1/4 cup dry white wine

1/2 cup chicken stock (approximate)

1/4 cup roasted marcona almonds chopped in a food processor (see notes below)

2 blood oranges, quartered

1 tablespoon ras al hanout (see notes below)---or substitute 1 tsp each cumin and tumeric

1/2 tablespoon aleppo pepper or hot pimenton

2 European bay leaves

Sea salt


clarified butter (or substitute extra virgin olive oil, say a light Spanish type)

4 portions quick variety couscous. We like M'hamsa brand.

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