Best Tagine De Poulet Aux Abricots Et Aux Amandes Chicken Apricots Al Recipes

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TAGINE DE POULET AUX ABRICOTS ET AUX AMANDES-CHICKEN APRICOTS AL



Tagine De Poulet Aux Abricots Et Aux Amandes-Chicken Apricots Al image

From David Lebovitz: The Sweet Life in Paris. David says, "Although tagine isn't traditionally served with couscous, I do at home, as they serve it at one of my favorite North African restaurants in Paris - L'Atlas, which faces the Institut du Monde Arabe.

Provided by Annacia

Categories     Chicken

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 16

4 ounces dried apricots
1 chicken, cut into 8 pieces (2 legs, 2 things, and each breast cut in half crosswise, leaving wings attached)
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 teaspoons paprika
1/4 teaspoon saffron thread
1 teaspoon ground cinnamon
1 teaspoon coarse salt
fresh ground black pepper
1 tablespoon butter (salted or unsalted)
1 large onion, finely chopped
2 cups chicken stock
1/3 cup chopped fresh cilantro, plus a bit extra for garnish
1 tablespoon honey
1/2 lemon, juice of
3/4 cup blanched almond, toasted

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
  • In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt and pepper.
  • Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minues over moderate heat, stirring occasionally, until translucent.
  • Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices. Pour in the stock, add the cilantro and cover.
  • Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
  • Remove the casserole from the oven. Use tongs to transfer the chicken to a deep serving platter, then cover with foil. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about one-third. Taste, and add more salt if necessary.
  • Return the chicken to the pot, add the almonds and reheat in the sauce. Transfer the tagine back to the serving platter. Drain the apricots and spoon them over the top, then garnish with additional cilantro.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon 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 in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS



Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds image

In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 onions, peeled and sliced in thin rings
One 3 1/2-to-4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
1/4 cup raisins
1/2 cup dried apricots
A few saffron strands
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 cup blanched almonds

Steps:

  • Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
  • Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
  • Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

CHICKEN TAGINE WITH OLIVES AND APRICOTS



Chicken Tagine With Olives and Apricots image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 22

6 chicken quarters, excess fat trimmed
Kosher salt
2 lemons
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed saffron threads
Freshly ground black pepper
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
1/2 cup dried apricots, sliced in half crosswise
2 tablespoons honey
1/4 cup blanched almonds
1 1/2 cups small green Greek or Picholine olives, pitted
Cooked couscous, for serving (optional)

Steps:

  • Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
  • Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
  • Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
  • Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
  • Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
  • Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

POULET AUX AMANDES - ALMOND CHICKEN



Poulet Aux Amandes - Almond Chicken image

Make and share this Poulet Aux Amandes - Almond Chicken recipe from Food.com.

Provided by dragon2

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken thighs (or white meat)
3 scallions
150 g whole almonds (just under 2 cups)
1 small gingerroot (nodule)
2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 egg white
1 tablespoon rice wine

Steps:

  • Cut the chicken in 1 cm cubes. Marinate the chicken in the wine, egg white, soy sauce, sugar, and salt for twenty minutes.
  • Toast the almonds until they are speckled brown.
  • Dice the scallions into 2 cm. pieces.
  • Finely chop the ginger.
  • Mix the cornstarch (thickener) well in one Tbsp. cold water.
  • Heat the pan for 30 seconds on high heat. Add peanut oil and heat the pan 30 seconds more.
  • Add the chicken. Cook for 7 minutes while stirring.
  • Add the almonds, the scallions, and the ginger. Allow the mixture to cook 2 minutes.
  • Incorporate the cornstarch mixture. Lower the flame to low heat. While turning, allow the mixture to cook one minute until all ingredients are lightly glazed.
  • Pour the contents of the pan on a heated plate and serve immediately.
  • Remarks:
  • 1. You can replace the chicken with pork or ham. The cooking time for the meat would have to be increased from 7 to 12 minutes.
  • 2. You can replace the almonds with pine nuts or cashews. You must toast the pine nuts, but you do not need to cook them with the other ingredients. You would sprinkle them on the completed dish when serving.
  • 3. You may add to the dish 1/4 lb. peeled shrimp, allowing it to be cooked for three minutes with the chicken.
  • 4. Instead of the scallions you may substitute small onions.

Nutrition Facts : Calories 466.9, Fat 35.9, SaturatedFat 5.8, Cholesterol 79, Sodium 629.8, Carbohydrate 11.5, Fiber 5.4, Sugar 3, Protein 26.9

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