Hello everybody! I was so very happy that Judy Lipton, our Facebook group member who is dying to visit the Vendée on her next trip to France, whom I am humbled to call my friend and... who is a chef, volunteered one of her amazing recipes for our Recipe Corner! I can honestly say that I can't wait to see Judy again (she owns a home elsewhere in France) but until then, I know that when I try this recipe it will feel a little bit like putting my feet under her table. It will feel like a warm hug. I can't wait.
Let's head to Judy's kitchen in Tucson, Arizona, for this mouthwatering Middle Eastern inspired recipe!
Ingredients and preparation Chicken Tagine with apricots and almonds
For 4- 6 people
- 4 oz dried apricots (125 g)
- 1 chicken, cut into 8 pieces, or just thighs
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 2 tsp paprika
- ¼ tsp saffron threads
- 1 tsp ground cinnamon
- 2 tsp coarse salt
- Freshly ground back pepper
- 2 TB (30 g) butter, salted or not
- 1 large onion, finely chopped
- 2 cups chicken stock /broth (if using canned, use a low-salt brand)
- ½ cups (10 g) chopped fresh parsley or cilantro/ coriander, plus a bit extra for garnish
- 1 tbsp honey
- Juice of ½ lemon
- ¾ c (75 g) blanched almonds, toasted
- Preheat the oven to 190C (or 375 F)
- Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
- In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt, and pepper.
- Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minutes over moderate heat, stirring occasionally, until translucent.
- Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices.
- Pour in the stock, add the frech coriander (cilantro), and cover.
- Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
- Remove the casserole from the oven.
- Use tongs to transfer the chicken to a deep serving platter, then cover with foil.
- Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about ⅓ . Taste, and add more salt if necessary.
- Return the chicken to the pot, add the almonds, and reheat in the sauce.
- Transfer back to the serving platter.
- Drain the apricots and spoon them over the to, then garnish with additional cilantro.
Serve this with couscous, which is a perfect foil for the sauce, and with haricots verts. A good Pinot noir is a great accompaniment. (I forego the honey, as my husband Phil is diabetic, and I try not to use any sweetness in my recipes.)
Share this Post