Chicken Tagine with Apricots and Almonds
Ingredients
1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoons salt 3 tablespoons plus 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 mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds - Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string
Description
Food Editor Maggie Ruggiero Tasted This Sweet, Moroccan-spiced Dish On A Recent Visit To Marrakech, Where Chef Lafridi Serves It At Jnane Tamsna.
Epicurious
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