Chicken Tagine with Apricots and Almonds

Photo by John Kernick
Ingredients
- 1 3-lb chicken, wings and backbone discarded
- 5 fresh flat-leaf parsley
- 1 3-inch cinnamon stick
- 1/3 cup whole blanched almonds
- 7 tablespoons olive oil
- ½ teaspoon black pepper
- 1 10- to 12-inch tagine or heavy skillet
- + 12 more ingredients
-
- 1 ½ cups water
- 2 tablespoons mild honey
- ½ teaspoon turmeric
- ½ cup dried Turkish apricots
- 4 garlic cloves
- 1 tablespoon unsalted butter
- 1 medium red onion
- 1 ¼ teaspoons salt
- kitchen string
- 1 teaspoon ground ginger
- 5 fresh cilantro
- 1 teaspoon ground cinnamon
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. 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 chick...
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