Chicken Tangine with Apricots and Toasted Pine Nuts
There are as many styles of tangine as there are cooks in Algeria (and Morocco). I picked this one because Pete likes Orange Chicken and I was hopeful that this would be reminiscent of that. I wouldn't say that it was, but I would say that it was great and that it's one of Pete's favorites so far in this cooking challenge. Selfishly, I had some extra dried apricots from the Afghanistan meal and left over pine nuts from pesto that I made a while ago so shopping was very easy. Almost everything besides the marmalade was in my pantry!
If you aren't a fan of pine nuts, you could substitute almonds.
Chicken
Ingredients:
- 2 lbs chicken thighs
- 2 T olive oil (divided)
- 3 shallots, finely chopped
- T 2 minced garlic
- 1 T peeled, grated ginger
- 1/4 t turmeric
- 1/4 t sweet paprika (Hungarian is okay, regular is not)
- Pinch of saffron threads (optional)
- 1 cup water
- 2 T marmalade or bitter orange preserves (I used Seville orange marmalade from Trader Joe's)
- 1 2-inch cinnamon stick
- 6 dried apricots, chopped
- 1 T thinly chopped flat left parsley or cilantro
Directions:
- Brown the chicken in olive oil then remove from pan and put on a plate and set aside.
- Saute the shallots in the oil from the chicken
- Add the garlic, ginger, paprika and tumeric and stir for 2 to 3 minutes.
- Return the chicken to the pan and coat it with the shallot mixture.
- Add the water and saffron (if you are using it) and simmer for 30 minutes.
- During this time, make the pine nuts.
- Add the marmalade, apriots and cinnomon stick and parsley or cilantro. Simmer another 10 minutes.
- Remove the chicken from the pan once more and place in a warm spot. Reduce the broth until it's a thick sauce.
- Serve the chicken covered with sauce and pine nuts with couscous or bread.
The chicken all cooked up and waiting for the sauce to cook down |
Yummy sauce |
Roasted Pine Nuts
- 1 T olive oil
- 1/4 cup pine nuts
- 1/4 t turmeric
- 1/4 t sweet paprika (Hungarian is okay, regular is not)
In a small skillet heat the olive oil. Add the pine nuts, turmeric and paprika. Saute until brown. This won't take more than a couple of minutes so be careful that you don't burn them.
Transfer to a plate.
References:
- http://www.epicurious.com/recipes/food/views/Chicken-Tagine-with-Apricots-and-Spiced-Pine-Nuts-241506
- http://travelbystove.palfreymedia.com/algeria-recipes-chicken-tagine-with-apricots-and-spiced-pine-nuts.asp
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