Ingredients
-
-
1
-
2
-
3
-
1
-
2
-
1
-
1/4
-
1/4
-
1
-
1
-
2
-
1
-
1
-
2
Directions
Chicken Tagine With Apricots and Spiced Pine Nuts, From Farid Zadi There is no typical tagine of Algeriathe country is too big, and the cooks are all too opinionated to agree on a typical dish, says Zadi Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination This pairs well with Recipe # 289150, I’ve been making this dish for a couple of years now I have to say, it is probably one of my favorite things to eat! The flavors in this dish are perfection Use the bitter orange marmalade – you WONT regret it That is the secret to this recipe, and the cilantro! They balance out the dish – there is a perfect contrast of savory with sweet (although this is by no means a sweet dish) The chicken comes out SO tender – use boneless skinless chicken thighs every time, and serve with couscous and naan bread YUMM!!, This had a lot of good flavor I made a few changes – used skinless, boneless chicken breasts cut into chunks, I didn’t have marmalade so squeezed the juice of a blood orange, used a dusting of cinnamon instead of stick Anyway, I’d make this again – thanks!
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Steps
|
1
Done
|
Make Tagine: |
|
2
Done
|
Cut Out and Reserve Wings and Backbone from Chicken. |
|
3
Done
|
Cut Breast in Half Through Bone, Then Cut Off Legs and Cut to Separate Into Thighs and Drumsticks (for a Total of 6 Serving Pieces, not Including Wings and Backbone). |
|
4
Done
|
Pat Chicken Pieces Dry and Sprinkle With 1 Teaspoon Salt. |
|
5
Done
|
Heat 1 Tablespoon Oil in a 12-Inch Heavy Skillet Over Medium Heat Until It Shimmers, Then Brown Chicken Breasts, Skin Sides Down, Without Turning, 5 Minutes. |
|
6
Done
|
Transfer to a Plate. |
|
7
Done
|
Brown Thighs and Legs, Turning Once, 8 to 10 Minutes, Transferring to Plate. |
|
8
Done
|
Brown Wings and Backbone in Same Manner. |
|
9
Done
|
Cook Shallots in Butter With Remaining Tablespoon Oil in a 5- to 6-Quart Heavy Pot Over Medium Heat, Stirring Frequently, Until Soft, 8 to 10 Minutes. |
|
10
Done
|
Add Garlic, Ginger, Turmeric, and Paprika and Cook, Stirring, 3 Minutes. |
|
11
Done
|
Add Chicken With Any Juices from Plate, Saffron (if Using), and 1/2 Teaspoon Salt to Shallot Mixture and Turn Chicken to Coat. |
|
12
Done
|
Add Water and Bring to a Boil, Covered, Then Cook at a Bare Simmer, Covered, 30 Minutes. |
|
13
Done
|
Turn Chicken and Add Orange Preserves, Cinnamon Stick, Thyme, Cilantro Sprigs, and Apricots. |
|
14
Done
|
Simmer, Covered, 10 Minutes. |
|
15
Done
|
Uncover and Simmer Until Chicken Is Very Tender, 10 to 15 Minutes More. |
