apricot-honey chicken tagine

April 14, 2011

i combined several recipes i found online to make this, but took most of the technique from this. it could use a little tweaking, but was probably one of the best chicken dishes i’ve ever made. the glaze is out of this world.


let chicken thighs sit in ground cinnamon, turmeric, ginger (fresh and powdered,) and fresh garlic. brown for about eight minutes and remove from pan. fry onion in butter, then add water, browned chicken, and a bundle of cilantro and parsley, and simmer.

in the meantime, start a saucepan with water, dried apricots, honey, and a cinnamon stick. simmer until apricots are tender and sauce has reduced to a glaze.

in the meantime, toast some nuts (i used a frying pan)
i used pistachios because i love them, but almonds would be great, too.

cook chicken for about forty minutes.

top with toasted pistachios and kalamata olives.
serve with a grain (yellow rice? quinoa? fresh grill-bread brushed with olive oil and sprinkled with salt? dosai?)


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