Reflection

Reflection

Tuesday, May 3, 2011

Chicken Tagine with Apricots and Almonds

Want to try a delicious Moroccan spiced dish?  This is a favorite of my son's.  This goes very well over Basmati rice.  It may seem like a lot to do for this dish but I will break it down for the ease of preparation.

I don't own a Tagine dish to cook this in, I use a 12 inch round deep skillet that I can put a lid on and it works wonderfully.


Chicken Tagine with Apricots and Almonds

Step #1
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp tumeric 
1/2 tsp ground black pepper
1 tsp salt
2 T canola oil
1 large package of 6 boneless thighs


Stir together ground cinnamon, ginger, turmeric, pepper, salt,  and the oil into a large bowl.  Add chicken and turn to coat well.


Step #2
1 T butter
1 T olive oil
Pam

Heat butter and olive oil in skillet that has been sprayed with Pam, uncovered, over moderate heat until hot but not smoking.  Brown half of chicken, turning over once, about 4 - 8 minutes.  Transfer to a plate and cover with foil to keep warm.  Brown remaining chicken in same manner.  Set aside.



Step #3
1 yellow or red onion (I prefer yellow), halved and sliced 1/4  inch thick
4 cloves of garlic
1/4 tsp salt
small bundle of parsley tied with string
1/2 C chicken broth


Add onion and salt to skillet and cook on medium to low heat, uncovered, stirring frequently, until onion is soft, about 8 minutes.  Add garlic that is minced and cook, stirring occasionally for 3 minutes. Tie parsley into a bundle and add to skillet along with 1/2 C chicken broth and any juices accumulated with chicken on plate.  Reduce heat and simmer, covered for 30 minutes. 




Step #4
1 C chicken broth
2 T honey
1 (3-inch) cinnamon stick
1/2 C dried Turkish apricots, cut in half


While chicken cooks, bring honey and broth, cinnamon stick, and apricots to a boil in a 1 qt 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 - 15 minutes.






Step #5
1/3 C whole blanched almonds that are toasted

Step #6
Ten minutes before chicken is done, add apricot mixture to skillet.  Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top. 




Place a serving of Basmati rice on a plate and top with this aromatic dish.  The smell of the spices while this cooks it just heavenly!








3 comments:

Elizabeth said...

Oh, my gosh. That looks divine. Great food photos -- that's so hard to do!

Ms. Moon said...

MUST COOK THIS!
Thanks!

Ellen said...

Oh, it is good! I think I could have sprinkled some fresh parsley on top for color...Julia Child always suggests that.

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