Chicken Tagine with Apricots and Spiced Pine Nuts

Chicken Tagine with Apricots and Spiced Pine Nuts
Photo by William Abranowicz

Ingredients

  • 2 tablespoons blood-orange preserves or bitter-orange marmalade
  • ¼ cup pine nuts
  • ¼ teaspoon turmeric
  • ¼ teaspoon sweet paprika
  • 2 cloves garlic
  • 6 dried apricots
  • 1 tablespoon cilantro or flat-leaf parsley
  • + 15 more ingredients
    • 1 tablespoon olive oil
    • 1 cayenne pepper
    • 1 whole chicken
    • lemon wedges
    • 1 tablespoon unsalted butter
    • 3 large shallots
    • ¼ teaspoon turmeric
    • 1 2-inch cinnamon stick
    • ¼ teaspoon sweet paprika
    • 2 tablespoons extra-virgin olive oil
    • 2 cilantro sprigs
    • 1 thyme sprig
    • 1 cup water
    • 1 tablespoon ginger
    • 1 saffron threads

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. Heat 1 tablespoon o...

View full recipe at Epicurious

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