Chicken Tagine With Apricots and Spiced Pine Nuts

Recipe by Annacia
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Make tagine:
  • Cut out and reserve wings and backbone from chicken.
  • Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone).
  • Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes.
  • Transfer to a plate.
  • Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
  • Brown wings and backbone in same manner.
  • Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
  • Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
  • Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
  • Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
  • Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
  • Simmer, covered, 10 minutes.
  • Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
  • Brown pine nuts while chicken cooks:
  • Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily).
  • Transfer to a small bowl.
  • To serve:
  • Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
  • Discard herb sprigs, cinnamon stick, wings, and backbone.
  • Stir in chopped cilantro and spoon sauce over chicken.
  • Sprinkle with nuts.