Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.
There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.
Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.
If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.
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Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.
For more tagine recipes:
Lamb Merguez and Chicken Tagine
Lamb Tagine with Chickpeas and Cilantro
Recipe
Yield: 4 to 6 servings, depending on sides
Ingredients
1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)
1 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon black pepper
1 1/2 teaspoons salt
3 tablespoons plus ¼ cup avocado or olive oil
1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only
1 tablespoon unsalted butter (or vegan butter, if keeping kosher)
1 medium red onion, halved, then sliced into half moons about 1/4″ thick
4 large garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 3/4 cups water
2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)
1 (3-inch) cinnamon stick
3 green cardamom pods, lightly smashed
4 to 5 whole cloves
½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)
⅓ cup whole blanched almonds
Directions
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 of 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. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
Add onion and remaining 1/2 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 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves 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 ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 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 and chopped fresh cilantro or parsley on top.
