Chicken Tagine with Apricots and Spiced Pine Nuts

Ingredients

  • Pinch of cayenne (optional)
  • Garnish: lemon wedges
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon turmeric
  • ¼ cup pine nuts
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped cilantro or flat-leaf parsley
  • + 15 more ingredients
    • 6 dried apricots, chopped
    • 2 cilantro sprigs
    • 1 thyme sprig
    • 1 (2-inch) cinnamon stick
    • 2 tablespoons blood-orange preserves or bitter-orange marmalade
    • 1 cup water
    • Pinch of saffron threads (optional)
    • ¼ teaspoon sweet paprika
    • ¼ teaspoon turmeric
    • 1 tablespoon grated peeled ginger
    • 2 garlic cloves, minced
    • 1 tablespoon unsalted butter
    • 3 large shallots, finely chopped (1 cup)
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 whole chicken (about 3 ½ pound)

1. Make tagine: Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt. 2...

View full recipe at SpringPad

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