Recipes from Algeria: Chicken Tagine with Apricots and Spiced Pine Nuts

Recipes from Algeria

Chicken Tagine with Apricots and Spiced Pine Nuts

Country: Algeria
Course: Main
This recipe comes from Farid Zadi, an Algerian "celebrity chef." It first appeared in Gourmet Magazine in February 2008.

For the Tagine

    1 whole chicken (I used a grill pack) 2 tablespoons extra-virgin olive oil, divided 3 large shallots, finely chopped 1 tablespoon unsalted butter 2 garlic cloves, minced or pressed 1 tablespoon peeled, grated ginger 1/4 teaspoon turmeric 1/4 teaspoon sweet paprika (I used Hungarian, don't substitute regular paprika) Pinch of saffron threads (optional) 1 cup water 2 tablespoons blood-orange preserves or bitter-orange marmalade 1 (2-inch) cinnamon stick 1 thyme sprig 2 cilantro sprigs 6 dried apricots, chopped 1 tablespoon finely chopped cilantro or flat-leaf parsley

For the Spiced Pine Nuts

    1 tablespoon olive oil 1/4 cup pine nuts 1/4 teaspoon turmeric 1/4 teaspoon sweet paprika Pinch of cayenne (optional)


  1. Brown the chicken in olive oil, then transfer it to a plate and keep warm.
  2. Finely chop the shallots.let Pour off some of the oil from the pot, then melt the butter and sauté the shallots until soft.
  3. Add the garlic, ginger, turmeric and paprika. Continue to stir for two to three minutes, then return the chicken to the pot, making sure the shallot mixture coats the front and back of each piece.
  4. Add the water and a half teaspoon of salt, and saffron if using. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 30 minutes.
  5. Take the lid off the pot, then turn the chicken pieces over. Add the marmalade or orange preserves, the chopped apricots, and the cinnamon stick, thyme and cilantro sprigs. Cover the pot again and simmer for another 10 minutes. .
  6. Heat a small amount of oil in a little pot, then add the pine nuts, turmeric, paprika, and cayenne. It will only take one or two minutes for the nuts to start to brown, so watch carefully. You don't want to burn them. When they're done, transfer to a small plate or bowl.
  7. Take the chicken pieces out of the pan and keep them someplace warm. The sauce at the bottom of the pan will probably still be quite thin, so turn up the heat and cook at a rolling boil until it has reduced to a thick sauce.
  8. Transfer the chicken to plates and pour the sauce over, then sprinkle with the pine nuts.