Ingredients
-
1
-
1
-
1/2
-
1/2
-
1 1/4
-
3
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Chicken Tagine With Apricots and Almonds, This is from Gourmet magazine, May 2006. This Moroccan recipe is served at Jnane Tamsna in Marrakech., Yummy! Followed the recipe as far as spices go fairly exactly. Probably added a clove or two extra of garlic to the mix. I have a Le Creuset tagine with a glazed interior top so I only used a cup of water rather than the 1.5 cup called for in the recipe. I just added everything together in the tagine after browning the chicken and onions. In my opinion, the recipe called out for a sour/bitter note to offset the sweetness so I added a sliced lemon to the top. Placed the whole kit and kaboodle into the oven set at 325 degrees, baked it for 30 mins with the lid on and then took the lid off for another 30 mins. Served it with an herbed couscous and a Mediterranean inspired cucumber, tomato and onion salad. Fabulous! Will most definitely make this again., This is an amazingly good recipe. I made 2 servings with 4 thigh’s and had to mix the apricots with figs as I was shorter on apricots than I had thought added the figs close to the end of cooking time and used raw almond slices out of personal preference. It all came together beautifully and was excellent with whole wheat couscous and a side salad. Most certainly a keeper! North African is my favorite cuisine and this recipe is a perfect example of why that is. 😀
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Stir Together Ground Cinnamon, Ginger, Turmeric, Pepper, 1 Teaspoon Salt, and 2 Tablespoons Oil in a Large Bowl. Add Chicken and Turn to Coat Well. |
|
2
Done
|
Heat Butter and 1 Tablespoon Oil in Base of Tagine or in Large Heave 12 Inch Skillet, Uncovered, Over Moderate Heat Until Hot but not Smoking, Then Brown Half of Chicken, Skin Sides Down, Turning Over Once, 8 to 12 Minutes. Transfer to a Plate. Brown Remaining Chicken in Same Manner, Adding Any Spice Mixture Left in Bowl. |
|
3
Done
|
Add Onion and Remaining 1/4 Teaspoon Salt to Tagine or Skillet and Cook, Uncovered, Stirring Frequently, Until Soft, About 8 Minutes. Add Garlic and Cook, Stirring Occasionally, 3 Minutes. Tie Cilantro and Parsley Into a Bundle With Kitchen String and Add to Tagine Along With 1/2 Cup Water, Chicken, and Any Juices Accumulated on Plate. Reduce Heat and Simmer, Covered, 30 Minutes. |
|
4
Done
|
While Chicken Cooks, Bring Honey, Remaining Cup Water, Cinnamon Stick, and Apricots to a Boil in a 1- to 2-Quart Heavy Saucepan, Then Reduce Heat and Simmer, Uncovered, Until Apricots Are Very Tender Add More Water If Necessary. Once Apricots Are Tender, Simmer Until Liquid Is Reduced to a Glaze, 10 to 15 Minutes. |
|
5
Done
|
While Apricots Cook, Heat Remaining 1/4 Cup Oil in a Small Skillet Over Moderate Heat and Cook Almonds, Stirring Occasionally, Until Just Golden, 1 to 2 Minutes. Transfer With a Slotted Spoon to Paper Towels to Drain. |
|
6
Done
|
Ten Minutes Before Chicken Is Done, Add Apricot Mixture to Tagine. Discard Herbs and Cinnamon Stick, Then Serve Chicken Sprinkled With Almonds on Top. |
