Thursday, June 12, 2014

Apricot Chicken Tagine

Apricot Chicken Tagine is a slowly braised dish flavored with onions, garlic, tomatoes, cinnamon, honey, ginger and dried apricots.  Within 45 minutes of cooking time in the oven, this sweet tasting meat falls right off the bone and melts in your mouth.  Served with a side of couscous or a simple salad, this one-pot meal makes a perfect dish on a summer afternoon get together with close friends and family. 

Servings: 4
Prep Time: 10 minutes
Cooking Time: 75 minutes
Special Tools:  Large Tagine or Dutch Oven


8 Chicken Pieces (legs and thighs)
Salt and Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion sliced
3 Garlic Cloves minced
6 Plum Tomatoes chopped
1 Teaspoon Turmeric
1 Teaspoon Cumin
1 Cinnamon Stick
1 Inch Ginger minced
1 Teaspoon Honey
6-8 Dried Apricots

Season the chicken with salt and freshly ground pepper.  Set aside.

Preheat the oven to 350 degrees Fahrenheit.

Place the olive oil in a large skillet over high heat.  Add the chicken pieces to the hot oil to brown the meat on all sides (about 8-10 minutes).   Transfer the browned chicken to a large Tagine or dutch oven. Set aside.

Add the onions to the skillet and sauté until soft (about 5 minutes).  Stir in the garlic, tomatoes, turmeric, cumin, cinnamon stick, ginger and honey and sauté for another 3 minutes.  Transfer the sauce to the tagine or dutch oven with the chicken.  Add the dried apricots to the pot with a little bit of salt and pepper and stir the the ingredients to combine.  Cover the tagine or dutch oven and transfer the dish to the oven to bake for 45 minutes or until the chicken is fall-off-the-bone tender.

Serve this dish with a side of couscous or crusted bread.  Enjoy.

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