Recipe - Moroccan Chicken Tagine With Honey And Apricots

6 pound Chicken pieces, about
2 lg Yellow onions
2 Sticks of butter
One half teaspoon Turmeric
1 teaspoon Black pepper
2 Cinnamon sticks
1 pound Dried apricots or prunes
8 tablespoon Honey
2 teaspoon Ground cinnamon
One half Peeled almonds
1 tablespoon Sesame seeds
Oil

In a large pot, melt the butter. Fry the chopped onions until soft, and add
the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water
to cover the chicken, about two cups. Bring to boil, reduce heat, and
simmer until the chicken is done, adding water if necessary. Remove the
chicken pieces.

Add the apricots and simmer for about fifteen minutes. Add the ground
cinnamon and the honey, stir and cook until the sauce has a honeylike
consistency. Add more honey if necessary.

When the sauce is almost ready, sautee the almonds in oil. Drain most of
the oil from the pan, and toast the sesame seeds.

Return the chicken to the pot and reheat. Place chicken in a serving
sheet, pour sauce on top of it and top with almonds and sesame seeds.

Serve with couscous.
Posted to Recipe Archive 06 Oct 96

submitted by: rmsarcar@HRZ.UniBielefeld.DE

Date: Thu, 5 Sep 1996 21:04:28 0500 (CDT)