Posted by: familiabencomo | Tuesday, February 19, 2008

Chicken Tagine with Apricots & Spiced Pine Nuts

Over the weekend, Mom (aka Nana) came to town. Each of her visits usually involve some kind of extraordinary culinary experience & this weekend was no exception. The theme was Moroccan – made complete by the arrival of a red tagine just days before she got here. Honestly, I have always wanted one of these & it was like Christmas to have my very own right here in the middle of February!

Below is the recipe Mom used for our fabulous meal. We served a Syrah with the dish which seemed to work well. I have to give a big THANKS to my mom for coming to town & cooking for us. We spent all day Saturday & Sunday at a swim meet for my son and we were all pooped from shivering in the morning & then burn’n up in the afternoon (my nose is pink from the sun!) – the last thing I wanted to do was cook! So, thank you, Mom, for having a plan to feed our family in style.

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Chicken Tagine with Apricots & Spiced Pine Nuts (Gourmet February 2008)

1 whole chicken about 3 1/2 lbs
2 T extra virgin olive oil, divided
3 large shallots finely chopped (1 cup)
1 T butter
2 garlic cloves, minced
1 T grated peeled ginger
1/4 t turmeric
1/4 t sweet paprika
pinch saffron threads
1 C water
2T blook orange preserves or bitter-orange marmalade
1 2″ cinnamon stick
1 thyme sprig
2 clianto sprigs
6 dried apricots, chopped
1 T finaely chopped cilantro or flat leaf parsely
For Spiced Pine Nuts
1 T olive oil
1/4 C pine nuts
1/4 t turmeric
1/4 t sweet paprika
pinch of cayenne (optional)
garnish: lemon wedges
Make Tagine: cut up chicken…we could use a couple of chicken breasts and thighs
Pat chicken pieces dry and spinkle with 1 t salt. Heat 1 T oil in Tagine over medium heat, brown chcken, skin sides down without turning for 5 minutes, transfer to plate. Brown thighs and legs turning once 8 to 10 minutes, transfer to plate.
Cook shallots in butter with remaining oil until soft 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika, and cook, stirring 3 minutes.
Add chicken with any juice from plate, saffron, and 1/2 t salt, add 1 C water and bring to a boil, cover, then cook at a bare simmer, covered for 30 minutes.
Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered 10 minutes, uncover and simmer another 10 to 15 minutes.
Brown pine nuts while chicken cooks-heat oil in small skillet over medium heat, stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until brown, about 1 to 2 minutes.
Transfer chicken to aq platter and keep warm, covered. If sauce isnot thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb springs, cinnamon stick. Stir in chopped cilantor and spoon sauce over chicken. Sprinkle with nuts.
Serve with yellow rice (using turmeric or saffron) with chopped sauted chopped onions.

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simmering in my tagine!

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Responses

  1. Amy, this looks fantastic! What a nice Mom you have to cook you such a special meal! The recipe sounds delicious, now all I need is a Tagine!

  2. PS Many thanks for the compliments! But, don’t wait for a tagine…a 6 qt dutch oven and a frying pan would work as well…just missing a tad of authenticity. And, the Syrah worked well, but I would prefer a strong, red (is there any other color!) Zinfandel–high octane, jammy…perfect blend with the apricots.

  3. Oh man, I am a tagine fiend! Ever since I worked at a Middle Eastern restaurant in Brooklyn during college. What a great meal!

  4. YUM! Amy you are so lucky to have your mom come to town to visit and make you such a delish dinner!! It looks amazing. I’ll have to try it one day!! 😉


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