Thursday, March 10, 2011

Mouth Watering Tagine

Here is the yummy mouth watering recipe of Tagine. It is a traditional African dish. Hope you enjoy it.

1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 1/4 Teaspoon salt
3 Tablespoons plus 1/4 cup of olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (beasts work well too)
1 Tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 Tablespoons mild honey
1 (3-inch) cinnamon sticks
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds

Needed Tools:
a 10 to 12-inch tangine or heavy skillet
kitchen string

Stir together ground cinnamon, ginger, turmeric, pepper, 1teaspoon salt, and 2sablespoons oil in large bowl. Add chicken and turn to coat well.

Heat butter and 1tablespoon oil in base of skillet, uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin side down, turning over once, 8 to 12 minutes. Transfer to plate. Brown the remaining chicken in the same manner, adding any spice mix left in bowl.

Add onion and remaining 1/4 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 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick(s), 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 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with slotted spoon to paper towel 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. ENJOY!

1 comment:

Martha said...

I made this the other day! So good!