Recipe by Annacia
From David Lebovitz: The Sweet Life in Paris. David says, "Although tagine isn't traditionally served with couscous, I do at home, as they serve it at one of my favorite North African restaurants in Paris - L'Atlas, which faces the Institut du Monde Arabe.
Top Review by awalde
Anna, 5 stars are not enough for this recipe!
I used 4 legs, dived. After 30 minutes cooking I added 3 big apples in pieces on the top.
After baking time I kept the apples aside and used on the serving platter, but I forgot the cilantro topping.
My family was delighted, too! Thanks sooo much for posting this top recipe!
I hope you will get a lot of good reviews.
Done for PRMR.
- 4 ounces dried apricots
- 1 chicken, cut into 8 pieces (2 legs, 2 things, and each breast cut in half crosswise, leaving wings attached)
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 1⁄4 teaspoon saffron thread
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- fresh ground black pepper
- 1 tablespoon butter (salted or unsalted)
- 1 large onion, finely chopped
- 2 cups chicken stock
- 1⁄3 cup chopped fresh cilantro, plus a bit extra for garnish
- 1 tablespoon honey
- 1⁄2 lemon, juice of
- 3⁄4 cup blanched almond, toasted
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
- In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt and pepper.
- Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minues over moderate heat, stirring occasionally, until translucent.
- Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices. Pour in the stock, add the cilantro and cover.
- Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
- Remove the casserole from the oven. Use tongs to transfer the chicken to a deep serving platter, then cover with foil. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about one-third. Taste, and add more salt if necessary.
- Return the chicken to the pot, add the almonds and reheat in the sauce. Transfer the tagine back to the serving platter. Drain the apricots and spoon them over the top, then garnish with additional cilantro.