Chicken Tagine with Apricots and Spiced Pine Nuts

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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