Tagine De Poulet Aux Abricots Et Aux Amandes-Chicken Apricots Al - cooking recipe

Ingredients

4 ounces dried apricots
1 chicken, cut into 8 pieces (2 legs, 2 things, and each breast cut in half crosswise, leaving wings attached)
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 teaspoons paprika
1/4 teaspoon saffron thread
1 teaspoon ground cinnamon
1 teaspoon coarse salt
fresh ground black pepper
1 tablespoon butter (salted or unsalted)
1 large onion, finely chopped
2 cups chicken stock
1/3 cup chopped fresh cilantro, plus a bit extra for garnish
1 tablespoon honey
1/2 lemon, juice of
3/4 cup blanched almond, toasted

Preparation

Preheat the oven to 375 degrees 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 minues 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 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 one-third. Taste, and add more salt if necessary.
Return the chicken to the pot, add the almonds and reheat in the sauce. Transfer the tagine back to the serving platter. Drain the apricots and spoon them over the top, then garnish with additional cilantro.