A tajine (or tagine), is
a dish from North Africa, that is named after the special earthenware
pot in which it is cooked. The traditional tajine pot is formed
entirely of a heavy clay, which is sometimes painted or glazed.
It consists of two parts: a base unit that is flat and circular
with low sides, and a large cone or dome-shaped cover that rests
inside the base during cooking. The cover is so designed to promote
the return of all condensation to the bottom. With the cover
removed, the base can be taken to the table for serving. This
adapted recipe uses a Dutch oven to bake the flavorful chicken
dish.
Spiced
Chicken Apricot Tajine
- 8 broiler-fryer chicken
thighs, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
Juice of 1 lemon
2 teaspoons tumeric
1/2 cup dried apricot quarters
- Arrange broiler-fryer
chicken thighs in bottom of Dutch oven.
- Pour honey over chicken;
sprinkle with onion and then with minced garlic. Add cinnamon
sticks and sprinkle with lemon juice and tumeric. Top with apricot
quarters, cover.
- Bake in 350°F (175°C)
oven for about 2 hours or until fork can be inserted in chicken
with ease.
- Remove cinnamon sticks
from chicken mixture and serve with rice.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
