A new favourite that can be also made using your slowcooker. After browning the chicken pieces, layer everything (except almonds) in your slowcooker and cook on low for 8 hours. Only use 3/4 cup of broth, however, so you don't end up poaching the chicken.
4 Servings
12 Dried Apricots, Each Sliced In Half
1 tsp Ground Cinnamon
1 tsp Ground Cumin
1 tsp Ground Ginger
1/8 tsp cayenne pepper
2 tbsp Butter
2 Bone-In, Skin-On Chicken Breasts, Each Cut In Half
4 Bone-In, Skin-On Chicken Thighs
4 Sprigs Coriander,Leaves Only
1 Small Onion,Sliced
1 cup Chicken Stock
1 tbsp Honey
1 tbsp Orange Blossom Water (found in the international aisle of most grocery stores)
1/4 cup Slivered Almonds,Toasted
Salt And Freshly Ground Pepper
- Place the dried apricots in a small heatproof bowl and pour enough boiling water over to cover. Allow to soak for 15 minutes, drain and set aside.
- In a bowl large enough to hold the chicken, combine the cinnamon, cumin, ginger and cayenne. Add chicken and turn to evenly coat in the spice mixture. Season with salt and pepper.
- Melt the butter in a large sauté pan over medium heat and fry chicken 3 minutes per side or until the spices have browned. Remove chicken from the pan and set aside.
- Add the onion and cook until beginning to soften, 3 to 4 minutes.
- Return chicken to the pan, add the apricots, stock, honey and coriander stems and bring to a simmer. Cover and cook 10 minutes or until the chicken is cooked through. Remove the coriander stems and discard.
- Using a slotted spoon remove chicken and apricots to a serving dish. Rapidly boil to reduce the remaining liquid by half, about 5 minutes. Pour over chicken and apricots.
- To serve, sprinkle the tagine with orange blossom water, scatter with almonds and garnish with the coriander leaves.
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