Tagine De Poulet Aux Abricots Et Aux Amandes Chicken Apricots Al Recipes

TAGINE DE POULET AUX ABRICOTS ET AUX AMANDES-CHICKEN APRICOTS AL

Steps:

• Preheat the oven to 375 degrees F.
• Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
• In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt and pepper.
• Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minues over moderate heat, stirring occasionally, until translucent.
• Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices. Pour in the stock, add the cilantro and cover.
• Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
• Remove the casserole from the oven. Use tongs to transfer the chicken to a deep serving platter, then cover with foil. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about one-third. Taste, and add more salt if necessary.
• Return the chicken to the pot, add the almonds and reheat in the sauce. Transfer the tagine back to the serving platter. Drain the apricots and spoon them over the top, then garnish with additional cilantro.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

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