Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground cinnamon

  2. 1 teaspoon ground ginger

  3. 1/2 teaspoon turmeric

  4. 1/2 teaspoon black pepper

  5. 1 1/4 teaspoons salt

  6. 3 tablespoons olive oil

  7. 1/4 cup olive oil

  8. 1 chicken , cut into 6 pieces, wings and backbone discarded (about 3 lbs)

  9. 1 tablespoon unsalted butter

  10. 1 medium red onion , halved, then sliced

  11. 1/4 inch thick

  12. 4 garlic cloves , finely chopped

  13. 5 sprigs fresh cilantro

  14. 5 sprigs fresh flat-leaf parsley

  15. 1 1/2 cups water

  16. 2 tablespoons mild honey

  17. 1 cinnamon stick (3-inch)

  18. 1/2 cup dried apricot, separated into halves

  19. 1/3 cup whole blanched almond

  20. kitchen string

Instructions Jump to Ingredients ↑

  1. 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.

  2. Heat butter and 1 tablespoon oil in base of tagine (or in large heave 12 inch 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.

  3. Add onion and remaining 1/4 teaspoon salt to tagine (or skillet) 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.

  4. 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.

  5. 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.

  6. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.


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