Chicken Tagine with Apricots and Spiced Pine Nuts

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

Ingredients

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

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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