Ingredients
-
1
-
1/4
-
2
-
1
-
3/4
-
1/2
-
1/2
-
1
-
1
-
1
-
3
-
1
-
1/2
-
1
-
1
Directions
Chicken Tagine With Apricots and Honey, A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous This is an Americanized version of a typical dish that one can easily prepare at home I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa
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Steps
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1
Done
|
Prepare Couscous as Directed on Package. (some Couscous Calls For a 1:1 Ratio of Couscous and Water, Others 2 Parts Water to 1 Part Water.). |
|
2
Done
|
Combine Flour, Paprika, Corriander, Salt, Cinnamon and Cumin. Dredge the Chicken Strips in the Flour Mixture, Shaking Off and Saving the Excess Coating. |
|
3
Done
|
Mix the Remaining Flour Into the Broth, Removing Any Lumps. |
|
4
Done
|
in a Non-Stick Large Pan or Dutch Oven, Heat the Oil Over Medium Heat. Add the Chicken and Cook Until Lightly Browed, About 5 Minutes, Transfer Cooked Chicken to a Plate. |
|
5
Done
|
Add the Broth to the Pan Along With the Squash, Turnips and Apricots. Bring to a Low Boil, Lower Heat a Touch and Simmer About 10 Minutes Until the Vegetables Are Tender. |
|
6
Done
|
Return the Chicken to the Pan With the Vinegar, Apple, Currants, Chickpeas and Honey. Simmer Until the Chicken Os Cooked Through and the Apples Are Tender, About 5 Minutes. |
|
7
Done
|
to Serve, Place the Couscous Onto a Large Plattter or Individual Serving Bowls. Create a Small Hollow in the Center. Pour the Chicken in the Center and Serve. |
