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Recipes from Algeria |
Chicken Tagine with Apricots and Spiced Pine Nuts
Country: AlgeriaCourse: Main
This recipe comes from Farid Zadi, an Algerian "celebrity chef." It first appeared in Gourmet Magazine in February 2008.
For the Tagine
For the Spiced Pine Nuts
Directions:
- Brown the chicken in olive oil, then transfer it to a plate and keep warm.
- Finely chop the shallots.let Pour off some of the oil from the pot, then melt the butter and sauté the shallots until soft.
- 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.
- 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.
- 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. .
- 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.
- 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.
- Transfer the chicken to plates and pour the sauce over, then sprinkle with the pine nuts.
World Cuisine from Travel by Stove
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Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
About Me
- Becki Robins
- I'm a mother of four living in the little town of Rough and Ready in California's Gold Country. Yes, it's true, there really is a town called "Rough and Ready."
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