Chicken Tagine With Apricots And Almonds

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon granulated garlic
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt
• 1/4 cup olive oil
• 1 (3 lb) chicken, cut into 6 pieces, wings and backbone discarded
• 1 tablespoon unsalted butter
• 1 medium red onion, halved, then sliced 1/4 inch thick
• 4 garlic cloves, finely chopped
• 5 fresh cilantro
• 5 sprigs fresh flat-leaf parsley
• 1 1/2 cups water
• 2 tablespoons honey
• 1 (3 inch) cinnamon sticks
• 1/2 cup dried apricot, separated into halves
• 1/3 cup whole blanched almond

Recipe

• 1 stir together ground cinnamon, garlic, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. add chicken and turn to coat well.
• 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.
• 3 add onion and remaining 1/4 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 1/2 cup water, chicken, and any juices accumulated on plate. reduce heat and simmer, covered, 30 minutes.
• 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.
• 5 while apricots cook, heat remaining 1/4 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.