Moroccan Chicken Tagine With Honey and Apricots |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan! Ingredients:
6 lbs chicken pieces |
1 large yellow onion |
1 cup margarine (1 cup) |
1/2 teaspoon turmeric |
salt |
1 teaspoon black pepper |
2 cinnamon sticks |
1 lb dried apricots or 1 lb prune |
8 tablespoons honey |
2 teaspoons ground cinnamon |
1/2 cup peeled almonds |
1 tablespoon sesame seeds |
oil |
Directions:
1. In a large pot, melt the margarine.
2. Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
3. Don't worry, no one will make you eat a cinnamon stick unless you really want to.
4. Add enough water to cover the chicken, about two cups.
5. Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
6. Remove the chicken pieces.
7. Add the apricots and simmer for about fifteen minutes.
8. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
9. Add more honey if necessary.
10. When the sauce is almost ready, saute the almonds in oil.
11. Drain most of the oil from the pan, and toast the sesame seeds.
12. Return the chicken to the pot and reheat.
13. Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
14. Serve with couscous (except on Passover).
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