Moroccan Chicken Tagine With Honey And Apricots

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 lbs chicken pieces
• 1 large yellow onion
• 1 cup margarine (1 cup)
• 1/2 teaspoon turmeric
• salt
• 1 teaspoon black pepper
• 2 cinnamon sticks
• 1 lb dried apricots or 1 lb prune
• 8 tablespoons honey
• 2 teaspoons ground cinnamon
• 1/2 cup peeled almonds
• 1 tablespoon sesame seeds
• oil

Recipe

• 1 in a large pot, melt the margarine.
• 2 fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
• 3 don't worry, no one will make you eat a cinnamon stick unless you really want to.
• 4 add enough water to cover the chicken, about two cups.
• 5 bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
• 6 remove the chicken pieces.
• 7 add the apricots and simmer for about fifteen minutes.
• 8 add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
• 9 add more honey if necessary.
• 10 when the sauce is almost ready, saute the almonds in oil.
• 11 drain most of the oil from the pan, and toast the sesame seeds.
• 12 return the chicken to the pot and reheat.
• 13 place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
• 14 serve with couscous (except on passover).