Chicken Tagine with Dried Apricots and Pine Nuts Chicken

 Chicken Tagine with Dried Apricots and Pine Nuts Chicken

 

1 free-range chicken, cut into 6 pieces 4 tablespoons peanut oil

 

1 teaspoon salt

½ teaspoon ground pepper

¼ teaspoon ground ginger Pinch of saffron threads

 

1 stick cinnamon

 

2 small onions, peeled and thinly sliced 1 cup (250 ml) water 3½ oz (100 g) pine nuts, toasted in a dry pan (do not bum) Apricots

1 lb (500 g) dried apricots, rinsed 1 cup (250 ml) water

½ cup (100 g) sugar

 

1 teaspoon cinnamon

½ cup (100 g) butter

 

To prepare the apricots, place them in a saucepan with water, sugar, cinnamon, and butter. Bring to a boil. Cook over low heat, uncovered, until the liquid has reduced to a syrupy consistency.

  In a large pot, brown the pieces of chicken in hot oil. Season with salt, pepper, ginger, saffron, and cinnamon stick. Add the onions and water. Simmer for 30 minutes, covered over low heat. When the chicken is done, arrange the pieces of meat with the sauce on a serving platter. Garnish with apricots and pine nuts.