Chicken Tagine With Apricots and Almonds
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon black pepper
- 1 1⁄4 teaspoons salt
- 1⁄4 cup olive oil
- 1 (3 lb) chicken, cut into 6 pieces, wings and backbone discarded
- 1 tablespoon unsalted butter
- 1 medium red onion, halved, then sliced 1/4 inch thick
- 4 garlic cloves, finely chopped
- 5 fresh cilantro
- 5 sprigs fresh flat-leaf parsley
- 1 1⁄2 cups water
- 2 tablespoons honey
- 1 (3 inch) cinnamon sticks
- 1⁄2 cup dried apricot, separated into halves
- 1⁄3 cup whole blanched almond
directions
- Stir together ground cinnamon, garlic, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in 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.
- Add onion and remaining 1/4 teaspoon salt to tagine 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.
- 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.
- 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.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>