Chicken Tagine With Apricots And Almonds

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This is from gourmet magazine, may 2006. this moroccan recipe is served at jnane tamsna in marrakech.

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Steps

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Stir together ground cinnamon , ginger , turmeric , pepper , 1 teaspoon salt , and 2 tablespoons oil in a large bowl.

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Add chicken and turn to coat well.

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Heat butter and 1 tablespoon oil in base of tagine , uncovered , over moderate heat until hot but not smoking , then brown half of chicken , skin sides down , turning over once , 8 to 12 minutes.

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Transfer to a plate.

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Brown remaining chicken in same manner , adding any spice mixture left in bowl.

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Add onion and remaining 1 / 4 teaspoon salt to tagine and cook , uncovered , stirring frequently , until soft , about 8 minutes.

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Add garlic and cook , stirring occasionally , 3 minutes.

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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.

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Reduce heat and simmer , covered , 30 minutes.

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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 an.

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Ingredients

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ground cinnamon, ground ginger, turmeric, black pepper, salt, olive oil, chicken, unsalted butter, red onion, garlic cloves, fresh cilantro, fresh flat-leaf parsley, water, honey, cinnamon stick, dried apricot, blanched almond, string