Chicken Tagine With Apricots Almonds Chickpeas Recipes

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• 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 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. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 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 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, 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 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 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 on top.

CHICKEN TAGINE WITH APRICOTS, ALMONDS & CHICKPEAS

Steps:

• Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat. Pour off all but a teaspoon of oil and return the pan to medium heat. Sauté the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute. Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165° on an instant-read thermometer in the thickest part of the meat and when its juices run clear. While the chicken is cooking, prepare the couscous and set aside. (See: How to Cook Couscous) Transfer the cooked chicken to a clean plate and tent with foil. Add the honey, almonds, and chickpeas to the pan with the apricots and onions, and increase the heat to medium-high. Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt if necessary. To serve, spread the cooked couscous on a serving platter and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro and serve.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS

Steps:

• Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
• Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
• Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.