Chicken Tagine with Apricot & Almonds

• Meat

  • 6 Chicken thighs

• Produce

  • 1/2 cup Dried apricots
  • 4 cloves Garlic
  • 1 tsp Ginger, ground
  • 1/4 cup Parsley
  • 1 Red onion, medium

• Condiments

  • 1/2 cup Capers with
  • 1/4 cup Honey
  • 1/4 cup Turkish olives, pitted

• Pasta & Grains

  • 4 cups Couscous, Cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 Stick cinnamon
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 7 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds, whole
  • 1/2 tsp Cumin, ground

Found on juice.clubw.com

Ingredients

• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 3 Tbs plus 1/4 cup olive oil
• 6 chicken thighs
• 1 medium red onion, sliced 1/4 inch thick
• 4 cloves garlic, minced
• 1/4 cup honey
• 1 stick cinnamon
• 1/3 cup whole blanched almonds
• 1/2 cup dried apricots
• 1/4 cup pitted turkish olives
• 1/2 cup capers with a bit of juice
• 1/4 cup roughly chopped parsley
• 4 cups cooked couscous
• Special Equipment 10-12 inch tagine or heavy skillet; kitchen string

Directions

• 1. Stir together spices, salt, and 3 tablespoons oil in a large bowl. Add chicken and turn to coat well. 2. Heat 1/4 cup of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken. 3. Add the onion to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add the garlic and cook, stirring occasionally, about 3 minutes. Add 1/2 cup water, chicken, and any juices accumulated on the plate. Reduce the heat and simmer, cover, and cook for 30 minutes. 4. While the chicken cooks, bring the honey, one cup water, cinnamon stick, almonds, and apricots to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until apricots are very tender, about 45 minutes (add more water every 15 minutes or so, there should always be water in the pan). Once apricots are fork tender, simmer the liquid until it is reduced to a glaze, about 5 minutes. 5. Ten minutes before chicken is done, add apricot mixture, olives, capers, and parsley to tagine. Discard cinnamon stick, then serve with plenty of bread or couscous.   About The Chef Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel 10 Second Living. Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.