Tostitos®Moroccan Chicken Tagine

1. On top of each TOSTITOS® Salsa Verde Crispy Rounds place about 1 ½ tbsp of couscous and make a well in the center.
2. Spoon 1 ½ tbsp of hot tagine in the center.
3. Top with a sprinkle each of pomegranate seeds and micro parsley.

MOROCCAN CHICKEN TAGINE:

1. Marinate the chicken in the Chermoula marinade overnight.
2. Sear the chicken in a skillet on all sides until brown and set aside.
3. In a large pot, add the clarified butter and onion and cook on high heat to brown the onion.
4. Reduce the heat to medium and add the garlic, ginger, spices, preserved lemon, dried apricots, and orange zest. Cook slowly for another 20 minutes.
5. Add the harissa, honey, pomegranate juice, and chicken stock and bring to a boil. Add the seared chicken breasts to the liquid. Cover and cook in the oven at 325°F for about 20 minutes. Remove the chicken from the sauce and set aside.
6. Transfer half of the sauce to a blender and blend to smooth, then mix it back into the remaining sauce.
7. Cut the chicken breast meat into 1/4 inch dice.
8. When ready to serve, warm the sauce and add the chicken back in.

CHERMOULA MARINADE:

1. In a sauce pot, heat olive oil over medium heat and sweat the onion, garlic, and ginger until tender.
2. Add the preserved lemon, chiles, saffron, paprika, bay leaves, coriander, and cumin. Continue cooking on low heat for another 10 minutes, stirring frequently.
3. Remove from the stove and allow to cool. Place in food processor and process to a smooth paste.
4. Add in the chopped parsley, cilantro, lemon juice and salt and pulse a couple of times. Remove and refrigerate for up to two weeks.

CILANTRO LIME COUSCOUS:

1. In a sauce pot add 1 ¼ cups water, the contents of the Near East® couscous seasoning packet, olive oil, onion, garlic, ginger, saffron and lime zest. Bring to a low simmer for 10 minutes.
2. Raise to a boil and add the couscous, stir well and cover. Remove from heat for 10 minutes.
3. Remove lid, fluff couscous with fork, and add lime juice and cilantro.