Chicken Tagine with Apricots and Almonds - Family Album Grenache Blanc

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
½ teaspoon black pepper
1 ¼ teaspoon salt (divided)
3 tablespoons olive oil
3 pounds skin-on, bone-in chicken thighs
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4” thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh parsley
1 ½ cups water (divided)
2 tablespoons mild honey
1 3” cinnamon stick
½ cup dried Turkish apricots, separated in halves
1/3 cup whole blanched almonds, toasted in a dry pan

Combine ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt and 2 tablespoons of oil in a large bowl. Add chicken and turn to coat in the mixture.

Heat the butter and remaining tablespoon of oil in the base of tagine (or large skillet) over moderate heat until hot. Brown half of the chicken thighs starting with the skin side down; remove to a plate. Brown the other half of the chicken and also move to a plate.

Add the onion and ¼ teaspoon of salt to the tagine and cook until soft. Add garlic and cook one minute. Bundle the cilantro and parsley and tie with kitchen twine; add the bundle to the tagine with ½ cup water, chicken (and any juices on the plate). Reduce heat and simmer, covered, for thirty minutes.

Meanwhile, bring honey, 1 cup of water, apricots and cinnamon stick to a boil in a heavy saucepan. Reduce heat and simmer until apricots are tender. Once apricots are tender, simmer until the liquid is reduced to a glaze. Add the apricots to the chicken 10 minutes before chicken is done.

Discard herb bundle, cinnamon stick and serve the chicken sprinkled with the almonds.

Recipe adapted from

Mary Mansson