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Chicken Tagine with Apricots and Spiced Pine Nuts

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Chicken Tagine with Apricots and Spiced Pine Nuts

Chicken Tagine with Apricots and Spiced Pine Nuts

amanda

Equipment

  • - Tagine Cooker/Pot: A traditional clay pot designed to cook tagines evenly at low temperatures with high-quality materials that distribute heat well and retain it efficiently.

  • - Dutch Oven: An oven-safe pot with a tight-fitting lid, ideal for slow-cooking dishes like tagines in the oven or on a stovetop.

  • - Cast Iron Tagine: A versatile and durable cast iron version of the traditional Moroccan cooking vessel suitable for high-heat and even heat distribution.

  • - Cooker/Pot with lid: A modern adaptation of the tagine cooker, offering a convenient all-in-one solution for preparing tagines in various ovens.

  • - Roasting Rack: An adjustable rack to elevate food during roasting or baking for even cooking and drainage of excess oil/fat from the dish.

  • - Pine Nut Spice Grinder: A hand-operated device specifically designed for grinding pine nuts into a fine powder or coarse spice mix, perfect for adding flavor to tagines.

  • - Fresh Herb Chopper/Grinder: Used for finely chopping fresh herbs like cilantro or mint often used as garnishes in Moroccan cuisine.

  • - Food Processor: A versatile kitchen appliance that can be used to chop nuts, blend spice mixes, and prepare other ingredients for the recipe.

  • - Citrus Juicer/Zester: To extract juices from lemons or oranges to complement the flavors in the tagine dish and add lemon peel zest as a garnish with a zesting tool.

  • - Oven Thermometer: For precise temperature control during cooking, ensuring that your oven matches the recommended temperatures for making tagines and similar recipes.

  • - Non-Stick Baking Pan: Ideal for baking or roasting components of a dish separately before combining them with other ingredients in the tagine.

  • - Meat Tenderizer & Marinator: For tenderizing and marinating chicken, ensuring it cooks perfectly in the tagine without being tough.

Ingredients

  • 1 whole chicken (about 3 1/2 pound)

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 large shallots, finely chopped (1 cup)

  • 1 tablespoon unsalted butter

  • 2 garlic cloves, minced

  • 1 tablespoon grated peeled ginger

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon sweet paprika

  • Pinch of saffron threads (optional)

  • 1 cup water

  • 2 tablespoons blood-orange preserves or bitter-orange marmalade

  • 1 (2-inch) cinnamon stick

  • 1 thyme sprig

  • 2 cilantro sprigs

  • 6 dried apricots, chopped

  • 1 tablespoon finely chopped cilantro or flat-leaf parsley

  • 1 tablespoon olive oil

  • 1/4 cup pine nuts

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon sweet paprika

  • Pinch of cayenne (optional)

  • Garnish: lemon wedges

Instructions

1

Instruction 1

Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
2

Instruction 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
3

Instruction 3

Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
4

Instruction 4

Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
5

Instruction 5

Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
6

Instruction 6

Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
7

Instruction 7

Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
8

Instruction 8

Chateau Reynella McLaren Vale Grenache '04
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