Chicken Tagine with Apricots and Almonds

Chicken Tagine with Apricots and Almonds
Photo by John Kernick

Ingredients

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

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...

View full recipe at Epicurious

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