I like saying “tagine.” I’ve dabbled with these recipes before, and always because I enjoy making “stews.” I like to make them, I like to eat them.

The “Saffron Chicken Tagine” and the accompanying “Honey-Raisin Couscous,” from the April 2018 issue of Cuisine at Home, made a hearty, satisfying meal.

Saffron Chicken Tagine with Peas & Artichokes
Cuisine at Home, April 2018
Makes 4 servings

1 tsp. each ground cinnamon, coriander, cumin, paprika, turmeric, kosher salt, and black pepper
1 1/4 lb. boneless, skinless chicken thighs, cut into 1-inch chunks

1 Tbsp. olive oil
1/2 cup sliced onion
1 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic
2 cups chicken broth
1 cup chopped dates
1 Tbsp. minced lemon zest
Pinch of saffron threads

1 can artichoke hearts (14 oz.), drained and quartered
1 1/2 cups frozen green peas

Combine cinnamon, coriander, cumin, paprika, turmeric, salt, and pepper, then toss with chicken in a large resealable bag to coat.

Heat oil in a sauté pan over medium. Add chicken and sauté until brown on all sides, 5 minutes.

Add onion to pan; cook 2 minutes. Stir in ginger and garlic; sauté 30 seconds, stirring constantly. Add broth, dates, zest, and saffron. Reduce heat to low and simmer tagine, covered, until chicken is fork-tender, about 20 minutes.

Add artichoke hearts and peas; cook 5 minutes more. Serve tagine with couscous.

Honey-Raisin Couscous
Cuisine at Home, April 2018
Makes 4 servings

1/2 cup apple juice
1/2 cup chicken broth
1/4 cup golden raisins
2 tsp. minced lemon zest
2 tsp. extra-virgin olive oil
2 tsp. honey
1/2 tsp. kosher salt
3/4 cup dry couscous

Bring apple juice, broth, raisins, zest, oil, honey, and salt to a boil in a saucepan over medium heat. Stir in couscous, cover, and remove pan from heat.

Let couscous stand, covered, for 5 minutes. Fluff couscous with a fork before serving.

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See how easy this is to pull together: boneless chicken, canned artichokes, frozen peas, couscous. The spice combo is great -- cinnamon, coriander, cumin, paprika, turmeric -- and perfectly seasons the chicken. Dates magically melt into the stew.

The couscous is an ideal pairing, sharing an amount of lemon zest with the tagine. Golden raisins make it special.

It’s a tagine to be proud of.

PREP TIME: eat this meal after an hour of prep and cooking
TASTE: warmly spiced chicken with sweetened couscous

To continue my buzz in the stew zone, next time I’ll try the “Chicken, Shrimp, and Rice Stew,” from the March 2018 issue of Cooking Light. Come back to my site next week, to enjoy more heartiness with me.