Ingredients
-
6
-
1
-
1
-
1/2
-
-
1
-
2
-
1
-
8
-
2
-
1/2
-
1
-
-
-
Directions
Moroccan Chicken Tagine With Honey and Apricots, This is another one of those amazing recipes that I get from my upstairs neighbor I have to actually watch her cook so I can get approximate measurements In my next life, I want to be Moroccan!, Loved this! I added just a bit of cayenne pepper for balance, and browned the chicken first and then removed the skin , Excellent, simple, so tasty!Added raisins because my apricots were not enough, and it turned out great Thanks!
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Steps
|
1
Done
|
In a Large Pot, Melt the Margarine. |
|
2
Done
|
Fry the Chopped Onions Until Soft, Then Add the Chicken, Salt, Pepper, Turmeric and Cinnamon Sticks. |
|
3
Done
|
Don't Worry, No One Will Make You Eat a Cinnamon Stick Unless You Really Want To. |
|
4
Done
|
Add Enough Water to Cover the Chicken, About Two Cups. |
|
5
Done
|
Bring to a Boil, Reduce the Heat, and Simmer Until the Chicken Is Done, Adding Water If Necessary. |
|
6
Done
|
Remove the Chicken Pieces. |
|
7
Done
|
Add the Apricots and Simmer For About Fifteen Minutes. |
|
8
Done
|
Add the Ground Cinnamon and the Honey, Stir and Cook Until the Sauce Has a Honey-Like Consistency. |
|
9
Done
|
Add More Honey If Necessary. |
|
10
Done
|
When the Sauce Is Almost Ready, Saute the Almonds in Oil. |
|
11
Done
|
Drain Most of the Oil from the Pan, and Toast the Sesame Seeds. |
|
12
Done
|
Return the Chicken to the Pot and Reheat. |
|
13
Done
|
Place the Chicken on a Serving Tray, Pour the Sauce on Top of It and Top With the Almonds and the Sesame Seeds. |
|
14
Done
|
Serve With Couscous (except on Passover). |
