SKIN ALMONDS 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.

CANDIED ALMONDS RECIPE - FOOD NETWORK



Candied Almonds Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 15 minutes

Cook Time 15 minutes

Yield 3 cups

Number Of Ingredients 6

3 cups skin-on almonds
6 tablespoons unsalted butter 
3 tablespoons maple syrup  
3 tablespoons light brown sugar  
3/4 teaspoon ground allspice  
1/2 teaspoon kosher salt  

Steps:

  • Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
  • In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.

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