epicurious4.0
Chicken Tagine With Apricots and Almonds
This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.
👥 4 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Baija Lafridi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
ground cinnamon1 teaspooncinnamon stick1 (3-inch)ground ginger1 teaspoonchicken, cut into 6 pieces, wings and backbone discarded1 (3-lb)
2
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to ⏱️ 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
chicken, cut into 6 pieces, wings and backbone discarded1 (3-lb)
3
Add onion and remaining ¼ teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about ⏱️ 8 minutes. Add garlic and cook, stirring occasionally, ⏱️ 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with ½ cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, ⏱️ 30 minutes.
fresh cilantro5chicken, cut into 6 pieces, wings and backbone discarded1 (3-lb)
4
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to ⏱️ 15 minutes.
chicken, cut into 6 pieces, wings and backbone discarded1 (3-lb)ground cinnamon1 teaspooncinnamon stick1 (3-inch)
5
While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to ⏱️ 2 minutes. Transfer with a slotted spoon to paper towels to drain.
6
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
chicken, cut into 6 pieces, wings and backbone discarded1 (3-lb)ground cinnamon1 teaspooncinnamon stick1 (3-inch)
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