CHICKEN TAGINE WITH DRIED APRICOTS AND MINT

ingredients

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  Yields: 4 servings
  
  
  INGREDIENTS
  3-4 chicken breasts (depending on size), skin removed, each cut crosswise into 2 pieces
4-6 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 large garlic cloves, minced
• 1 tablespoon minced peeled ginger
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• salt and fresh ground pepper (preferably a pepper mix - black, white, green and pink)
• 6 cardamom seeds
• 2 cups (or more) vegetable bouillon (or chicken bouillon)
• 1 splash of dry white wine( optional)
• 1/2 cup canned or fresh diced tomatoes in juice
• 1/2 cup chopped fresh cilantro stems and leaves
• 1 lemon peel (without the white parts)
• 2 tablespoons (or more) fresh lemon juice
• 1 cup dried apricots
• 1/2 cup roasted, blanched almonds or walnuts (coarsely chopped)
• 1/4 cup sesame seeds (optional)

1/4 cup fresh cilantro

• 1/4 cup chopped fresh mint

PREPARATION

Mix the olive oil with  paprika, turmeric, coriander, cumin, cinnamon and fresh ground pepper and coat the chicken and let marinate for at 3-4 hours.

Cut the tomatoes into cubes, add a sprinkle of salt, lemon juice and lemon peel and let marinate for about 1 hour. 

Heat oil in heavy large pot (I use a tagine from Le Creuset, which has an enameled casts iron base and a glazed earthenware lid) over medium to high heat. Add onion, garlic, and ginger. When golden add the chicken pieces and cook until pieces are a little bit browned on both sides. Stir in tomato mix and 2 cups of broth and wine, cardamom seeds, add 1/2 of the apricots,  1/2 of the cilantro and bring to boil. Reduce heat, cover, and simmer for about 20-30 minutes (depending on the size of the chicken pieces)  or until chicken is done. Add the rest of the apricots and the almonds or walnuts and or sesame seeds and cook for another 5 minutes.

Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with chopped mint and cilantro.


Serve with Couscous or just simple Basmati Rice
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Harissa