Chicken Tagine with Apricots and Spiced Pine Nuts

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

Ingredients

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