Moroccan chicken “tagine” with orange-almond couscous
Chicken second courses
The earthy cumin, warm cinnamon, sweet coriander and paprika, and the slight spice of the cayenne all work together in perfect harmony. The tomato sauce cooks down and marries with the spices into a brick-red, aromatic gravy that coats everything with a perfect slickness. The accompanying couscous soaks up every drip of the rich sauce.
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