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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tagine with Apricot's Recipe

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This recipe for Chicken Tagine with Apricot's is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Extra virgin olive oil.
2 T. Honey.
4 Cloves garlic, smashed beneath the flat of your knife.
1 3/4 lb. Boneless, skinless chicken breasts, cut into large bite size pieces.
1 1/2 tsp. Grill seasoning blend such as McCormick brand.
2 Med sized skinned onion, quartered and sliced.
10 Pitted prunes, coarsely chopped.
1/4 c. Golden raisins.
1 c. chicken broth
1 1/2 T. Ground cumin
1 1/2 tsp. Sweet paprika.
1 c. chick peas.
1/2 c. Chopped apricot's.
Pinch of saffron, blossom in hot water
2 Cans ( small ) diced tomato, drained.
2 T. Honey
10 oz. Couscous or rice
2 T. Chopped parsley.. add at end.
Directions:
Directions:
Heat skillet over med high heat, and add oil.

Add smashed garlic.

Season the chicken with seasoning blend, and scatter chicken around in layers in skillet.

Cook chicken pieces 2 minutes on each side to brown.

Place chicken in large bowl and mix with onions, prunes, tomatoes, apricot's, raisins, sweet peas and all the spices.

Place mixture in tagine, add broth and saffron, keep uncovered, and bring dish to a boil...should be plenty of liquids.

Cover and reduce to low simmer heat, and cook for at least 1 and 1/2 hrs under low simmer heat. Watch for overflow of liquids if using tangine...will need to siphon juices off occasionally..Reserve. Make sure the liquid does not dry out.....very low simmer.

During last 15 minutes of cooking, add one turn of honey.

Remove from heat and serve over bed of Couscous or rice. Use reserved juices over rice/couscous.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken.

Serve with Couscous or chutney, or if you hate it as I do, then serve with rice seasoned with herbs such a cilantro and scallions.

A deep dish casserole will substitute for a Tagine. Cast iron works best!

 

 

 

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