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.

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