moroccan chicken tagine with honey and apricots
 
this is one of my favorite recipes, a sure winner at any get-together. 
fattening but oh, soooo, good. 
 
  about 6 lbs of chicken pieces
2 large  yellow onions
1 cup  (2 sticks) of butter
1/2 tsp  turmeric
1 tsp  black pepper
2   cinnamon sticks
1 lb.  dried apricots or prunes (less if you're not too fond of the
  fruits
8 Tbsp  honey (i use much more, for a sweeter and less liquid sauce)
2 tsp  ground cinnamon
1/2   peeled almonds
1 Tbsp  sesame seeds
  oil
 
in a large pot, melt the butter. fry the chopped onions until soft, and 
add the chicken, salt, pepper, turmeric and cinnamon sticks. add enough 
water to cover the chicken, about two cups. bring to boil, reduce heat, 
and simmer until the chicken is done, adding water if necessary. remove 
the chicken pieces. 
add the prunes or 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. 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. 
return the chicken to the pot and re-heat. place chicken in a serving 
sheet, pour sauce on top of it and top with almonds and sesame seeds. 
this dish goes great with couscous. add several pats of butter to the 
couscous and mix well. i've also tried it adding rose water or orange 
juice, and i like both mixes. 
 
>>from the african news cookbook 
 
source: <http://www.marga.org/food/recipes/tag.html> 
 
 
 
 
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(ID: 74210) Mirror: rec.food.recipes: Fri, May 13, 2005


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