Moroccan chicken tagine with honey and apricots

Yield: 1 Servings

Measure Ingredient
6 pounds Chicken pieces, about
2 larges Yellow onions
2 Sticks of butter
½ teaspoon Turmeric
1 teaspoon Black pepper
2 Cinnamon sticks
1 pounds Dried apricots or prunes
8 tablespoons Honey
2 teaspoons Ground cinnamon
½ Peeled almonds
1 tablespoon Sesame seeds

In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.

Add the apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, sautee the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds.

Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.

Serve with couscous.

Posted to Recipe Archive - 06 Oct 96 submitted by: rmsarcar@...

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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