Learning to Make Tagine

Learning to Make Tagine 

Chicken Tagine with Apricots and Almonds

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Adapted from a recipe by La Maison Arabe, this warming, iconic Moroccan dish is perfect for a winter evening. The melt-in-your-mouth chicken is redolent with spices, and the apricots add a touch of sweetness.

Author: Sheila McGrory-Klyza

Recipe Type: main course

Cuisine: Moroccan

Serves: 4 servings

Ingredients

·         3 tablespoons olive oil

·         1 whole chicken (2 pounds), cut into large pieces

·         1 large onion, finely chopped

·         1 teaspoon salt

·         1 teaspoon black pepper

·         1 cinnamon stick

·         2 teaspoons ground ginger

·         2 teaspoons ground turmeric

·         ¼ teaspoon saffron threads

·         1½ cups water

·         parsley and cilantro bouquet

·         16 dried apricots

·         1 teaspoon ground cinnamon

·         3 cloves

·         2 tablespoons honey

·         1 tablespoon butter

·         ½ cup whole almonds, blanched and lightly fried in olive oil

Instructions

1.       In a tagine or large heavy pot, drizzle the olive oil.

2.       Add the meat, onion, salt, pepper, cinnamon stick, ginger, turmeric, and saffron.

3.       Mix well so the meat is coated with the spices.

4.       On medium heat, sear the chicken for about 15 minutes, covered, turning it occasionally and adding a bit of water if necessary.

5.       Watch the chicken closely so it doesn’t stick and so the spices don’t burn.

6.       Add the water to the pot, along with the parsley and cilantro bouquet.

7.       Increase the heat to medium-high, cover, and cook for about 50 minutes, or until the meat is falling from the bone and the sauce has thickened.

8.       While the meat is cooking, caramelize the apricots.

9.       Rinse the apricots and put them in a small saucepan.

10.   Add the cinnamon and cloves and mix well.

11.   Cover the apricots with water and cook them on medium heat, covered, for 10 minutes.

12.   Lower the heat and continue cooking for 15 more minutes.

13.   Add the honey and cook for another 10 minutes until the sauce becomes syrupy.

14.   Before serving, remove the herb bouquet and cinnamon sticks from the tagine.

15.   Transfer the chicken from the pot to a serving dish.

16.   Add the apricot syrup and butter to the sauce and stir until the butter is melted.

17.   Season with salt and pepper and pour the sauce over the meat.

18.   Arrange the caramelized apricots and fried almonds evenly over the meat.

19.   Serve hot with crusty bread.