CHICKEN TAGINE WITH APRICOTS RECIPES

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CHICKEN TAGINE WITH APRICOTS AND ALMONDS RECIPE | EPICURIOUS



Chicken Tagine with Apricots and Almonds Recipe | Epicurious image

This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.

Provided by Baija Lafridi

Total Time 1 1/2 hr

Cook Time 30 min

Yield Makes 4 servings

Number Of Ingredients 18

1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon black pepper
1¼ teaspoons salt
3 tablespoons plus ¼ cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1½ cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
½ cup dried Turkish apricots, separated into halves
⅓ cup whole blanched almonds
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining ¼ teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with ½ cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

EASY CHICKEN AND APRICOT TAGINE - RECIPES AT SAINSBURY'S



Easy chicken and apricot tagine - Recipes at Sainsbury's image

An all-in-one chicken tagine recipe, which works as a purée for baby or served with yogurt and almonds for adults.

Provided by Sainsbury's

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2 adults and appropriate baby portion (see guide below)

Number Of Ingredients 14

rapeseed oil, plus extra for the couscous
640g chicken thigh fillets, skinless and boneless, chopped into chunks
onion, chopped
garlic, crushed
ground ginger
ground cumin
1 1/2 tsp ground cinnamon
Large pinch saffron threads
75g ready-to-eat dried apricots, cut into quarters
4 tomatoes, roughly chopped
Handful coriander, finely chopped
200g couscous
2 tbsp Sainsbury’s Greek yogurt
flaked almonds, toasted

Steps:

  • In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside. 

    Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute. 

    Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.

    Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt. 

     

     

    SERVING GUIDE

    7 months 95g tagine and 35g cooked couscous – 140kCal

    10 months 145g tagine and 45g cooked couscous – 200kCal

    12-36 months 120g tagine and 80g cooked couscous – 235kCal

    Adult 300g tagine and 80g cooked couscous – 432kCal

     

    ​Please note, the below nutritional details are for 1 adult portion. 

Nutrition Facts : Calories 432 calories, FatContent 12.0 grams, SaturatedFatContent 2.1 grams, SugarContent 12.0 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 37.2 grams, FiberContent 6.0 grams, ProteinContent 40.9 grams

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CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES
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Calories 646kcals per serving
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