Spiced Chicken Apricot Tajine
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.
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 turmeric
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 turmeric. 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.