Ingredients

1 whole chicken (about 3 1/2 pound)

2 tablespoons extra-virgin olive oil, divided

3 large shallots, finely chopped (1 cup)

1 tablespoon unsalted butter

2 garlic cloves, minced

1 tablespoon grated peeled ginger

1/4 teaspoon turmeric

1/4 teaspoon sweet paprika

Pinch of saffron threads (optional)

1 cup water

2 tablespoons blood-orange preserves or bitter-orange marmalade

1 (2-inch) cinnamon stick

1 thyme sprig

2 cilantro sprigs

6 dried apricots, chopped

1 tablespoon finely chopped cilantro or flat-leaf parsley

For spiced pine nuts

• 1 tablespoon olive oil
• 1/4 cup pine nuts
• 1/4 teaspoon turmeric
• 1/4 teaspoon sweet paprika
• Pinch of cayenne (optional)

• Garnish: lemon wedges

Description

'There Is No Typical Tagine Of Algeria—the Country Is Too Big, And The Cooks Are All Too Opinionated To Agree On A Typical Dish,' Says Zadi....

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