Click on the image, above to submit to Pinterest.
Chicken Tagine with Honey and Apricots
Chicken Tagine with Honey and Apricots is a traditional Moroccan recipe for a classic slow-cooked stew of chicken with dried apricots cooked in butter with honey, spices and almonds that is traditionally cooked in a funnel-shaped earthenware tagine. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Chicken Tagine with Honey and Apricots.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+1 hour proving)
Serves:
8–10
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesMorocco Recipes
Chicken Tagine with Honey and Apricots: a classic Moroccan recipe for a slow-cooked stew of chicken with dried apricots cooked in butter with honey, spices and almonds that is traditionally cooked and served in a funnel-shaped earthenware tagine.
Ingredients:
2.5kg chicken pieces (or large chicken cut into serving pieces)
2 large onions
250g butter
1/2 tsp
turmeric
1 tsp
black pepper
2
cinnamon sticks
450g dried apricots (or prunes)
8 tbsp honey
2 tsp ground
cinnamon
100g blanched
almonds
1 tbsp
sesame seeds
oil, for frying
Method:
Melt the butter in a large pot (or tagine if you have one) and fry the onions until soft then add the chicken, turmeric and cinnamon sticks. Season with salt and pepper then add just enough water to cover the chicken pieces. Bring to a boil then reduce the heat and simmer, covered, until the chicken is done (if you're using a tagine there will be enough water. If not, you may have to add water as you cook). The chicken should be done in about 50 minutes. Remove the chicken pieces at this time and set aside.
Add the prunes or apricots and simmer for about 15 minutes. Then add the ground cinnamon and honey and stir the sauce as it cooks until it has thickened appreciably (you may need to add more honey).
When the sauce is almost done gently fry the almonds in the oil then remove the oil from the pan and dry fry the sesame seeds. Return the chicken to the tagine, replace the lid and allow to re-heat for about 15 minutes.
Transfer the chicken to a serving tray, pour the sauce over the top then decorate with the almonds and sesame seeds. Serve with couscous.
