CHICKEN TAGINE WITH ALMONDS, APRICOTS AND OLIVES
Steps:
- bring apricots and orange juice to simmer, then set aside to cool. season chicken with s & p then saute in tagine until browned, then set aside. add onions, garlic and carrots to tagine and cook stirring occasionally until onion is translucent, then add ginger and cinnamon. Cook stirring until fragrant. stir in broth and saffron, scraping up browned bits from tagine. return chicken and juices and the alonds and olives. Bring to a boil, then reduce heat and simmer covered until chicken reads 165 degrees. remove from heat and stir in cilantro. serve with couscous or farrow and harissa.
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