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Chicken rubbed with cinnamon, ginger and turmeric, simmered with sweet potato, while a handful of dried apricots reduces down to a glaze in a second pan. The two come together in the last ten minutes.
Brown the chicken in two batches the way the directions say. A crowded pan drops in temperature and the chicken steams instead of browning, and that browning is most of the flavour the spices have to build on.
Inspired by @epicurious
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp turmeric
½ tsp black pepper
1 ¼ tsp salt, divided
Avocado oil
4 chicken breasts
1 red onion, chopped
4 garlic cloves, minced
2 sweet potatoes, cubed
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
2 cups water, divided
2 tbsp honey
1 cinnamon stick
¾ cup dried apricots
1Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
2In a large skillet or tagine, heat avocado oil. Once hot, brown half of chicken, and flip to brown other side. Remove chicken from pan and put on a plate.
3Add onion and remaining 1/4 teaspoon salt to hot skillet and saute until golden. Add garlic and cook until fragrant (a few minutes). Add in cilantro, parsley, 1 cup water, and chicken. Place cubed sweet potato into the skillet as well. Reduce heat and simmer, covered, for 30 minutes. Check on chicken at 15 minute mark to ensure enough water is still in the pot. If not, add a little water.
4While 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 liquid is reduced to a glaze.
5Ten minutes before chicken is done, slice chicken and add apricot mixture to skillet. Discard herbs and cinnamon stick. Enjoy!
Ingredients
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp turmeric
½ tsp black pepper
1 ¼ tsp salt, divided
Avocado oil
4 chicken breasts
1 red onion, chopped
4 garlic cloves, minced
2 sweet potatoes, cubed
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
2 cups water, divided
2 tbsp honey
1 cinnamon stick
¾ cup dried apricots
Directions
1Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
2In a large skillet or tagine, heat avocado oil. Once hot, brown half of chicken, and flip to brown other side. Remove chicken from pan and put on a plate.
3Add onion and remaining 1/4 teaspoon salt to hot skillet and saute until golden. Add garlic and cook until fragrant (a few minutes). Add in cilantro, parsley, 1 cup water, and chicken. Place cubed sweet potato into the skillet as well. Reduce heat and simmer, covered, for 30 minutes. Check on chicken at 15 minute mark to ensure enough water is still in the pot. If not, add a little water.
4While 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 liquid is reduced to a glaze.
5Ten minutes before chicken is done, slice chicken and add apricot mixture to skillet. Discard herbs and cinnamon stick. Enjoy!
Moroccan Chicken And Apricot Tagine
