Chicken Tagine with Honey and Apricots Recipe

Origin: Morocco Period: Traditional

Ingredients

2.5kg chicken pieces (or large chicken cut into serving pieces)
2 large onions
250g butter
1/2 tsp turmeric
1 tsp black pepper
2 cinnamon sticks
450g dried apricots (or prunes)
8 tbsp honey
2 tsp ground cinnamon
100g blanched almonds
1 tbsp sesame seeds
oil

Chicken Tagine with Honey and Apricots Preparation:

Method:

Melt the butter in a large pot (or tagine if you have one) and fry the onions until soft then add the chicken, turmeric and cinnamon sticks. Season with salt and pepper then add just enough water to cover the chicken pieces. Bring to a boil then reduce the heat and simmer, covered, until the chicken is done (if you're using a tagine there will be enough water. If not, you may have to add water as you cook). The chicken should be done in about 50 minutes. Remove the chicken pieces at this time and set aside.

Add the prunes or apricots and simmer for about 15 minutes. Then add the ground cinnamon and honey and stir the sauce as it cooks until it has thickened appreciably (you may need to add more honey).

When the sauce is almost done gently fry the almonds in the oil then remove the oil from the pan and dry fry the sesame seeds. Return the chicken to the tagine, replace the lid and allow to re-heat for about 15 minutes.

Transfer the chicken to a serving tray, pour the sauce over the top then decorate with the almonds and sesame seeds. Serve with couscous.

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