Moroccan Chicken Tagine with Honey and Apricots

Time

Prep 15 min · Cook 60 min · 75 min total

Difficulty

medium

1. 1

   In a large pot, melt the margarine. Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.

2. 2

   Don't worry, no one will make you eat a cinnamon stick unless you really want to. Add enough water to cover the chicken, about two cups.

3. 3

   Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.

4. 4

   Remove the chicken pieces. Add the apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.

5. 5

   Add more honey if necessary. When the sauce is almost ready, saute the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds.

6. 6

   Return the chicken to the pot and reheat. Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.

7. 7

   Serve with couscous (except on Passover).

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.