Chicken Tagine With Olives and Apricots Recipe : Food Network Kitchens : Recipes : Food Network

Ingredients

  • Cooked couscous, for serving (optional)
  • 1 ½ cups small green Greek or Picholine olives, pitted
  • ¼ cup blanched almonds
  • 2 tablespoons honey
  • ½ cup dried apricots, sliced in half crosswise
  • ½ cup finely chopped fresh parsley
  • ½ cup finely chopped fresh cilantro
  • + 15 more ingredients
    • Freshly ground black pepper
    • ¼ teaspoon crushed saffron threads
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon ground ginger
    • 2 cloves garlic, chopped
    • 1 small onion, finely chopped
    • 3 tablespoons unsalted butter
    • ¼ cup extra-virgin olive oil
    • 2 lemons
    • Kosher salt
    • 6 chicken quarters, excess fat trimmed

Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours. Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 m...

View full recipe at SpringPad

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