Chicken Tagine

Tagine is a sweet and savoury spiced dish. This chicken is succulent full of flavour.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

15 dried apricots, sliced in half
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground ginger
1/4 tsp. cayenne pepper
salt and pepper
4 chicken thighs, bone-in, skin-on
2 chicken breasts, bone-in, skin-on
1 tbsp. butter or margarine
1 small onion, sliced
1 cup chicken or vegetable stock
1 tbsp. honey
3-4 sprigs fresh coriander, leaves and stems separated (optional)
1/4 cup slivered almonds, toasted

Directions

1. In a small bowl, soak dried apricots in boiling water for 15 minutes.  Drain and set aside.
2. In a large bowl, combine cinnamon, cumin, ginger, cayenne, salt and pepper.  Add chicken and turn to coat with spices evenly.
3. On medium heat, melt butter in a large pan or pot (make sure it has a lid).  Fry chicken pieces about 3 minute per side, or until spices have browned.  Remove chicken from pan and set aside.
4. Add onion to the pan and stir fry for 3 minutes.  Return chicken to the pan and add apricots, stock, honey and coriander stems.
5. Cover and cook for 10-15 minutes, or until chicken is fully cooked through.
6. Remove coriander stems and discard.
7. Using a slotted spoon, remove chicken and apricots to a serving dish.  Rapidly boil remaining liquid until it reduces to half, about 5 minutes. Pour over chicken and apricots.
8. To serve, sprinkle chicken with almonds and garnish with coriander leaves.  Serve with couscous or rice and a green salad.

Lightly adapted from LCBO's Food & Drink, Early Summer 2011.