A delicious North-African dish, originally made in a Tajine, an earthenware pot perfectly suited for delicate and slow cooking...
Ingredients (for 2)
- 2 chicken thighs
- 1/2 chicken breast
- 4 dried apricots
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 2 tbsp honey
- 2 tbsp olive oil
- 1/3 cup almonds
- 1/2 onion
- 1 garlic clove
- 3 cups water
- salt & black pepper
Directions
- First off, soak dried apricots in abundant water (the more they soak, the better)
- Remove the bones from the chicken thighs and cut the meat, along with the chicken breast, in the same medium-sized chunks
- Take a deep no-stick saucepan, with heavy base, and heat olive oil over medium heat
- Add the chicken pieces and brown on all sides at high temperature; season with salt, black pepper and turmeric
- Lower the heat to medium and add sliced onions, minced garlic and cinnamon; sauté for 4 minutes
- Add the water, enough to almost cover the chicken, stir and bring to boil; then reduce to low heat, cover with a lid and simmer for 45 minutes
- Remove the chicken pieces to a platter when soft
- Add dried apricots and honey to the pan, stir and cook uncovered for 15 minutes to reduce the sauce
- Add back the chicken, sprinkle with coarsely chopped almonds and amalgamate together for 2-3 minutes; serve warm but not hot!
Best Served With
Cous Cous, of course…
Tips from the Chef
- Needless to say, if you have a Tajine or any earthenware pot is perfect
- Add a pinch of saffron for an extra taste and color, if available
Cambooza 