Tagine of Chicken with Almonds, Apricots and Figs

Makes 4 servings

one 3-4 lb chicken, cut into pieces
½ cup pitted calamata olives (2½ oz)
¾ cup dried apricots (4 oz)
½ cup dried figs (4 oz)
3 cloves garlic, finely chopped
2 teaspoons thyme
¼ teaspoon cumin
dash salt
4 peppercorns
¼ cup red wine vinegar
¼ cup olive oil
¼ cup strong red wine, like a chianti
1 cup raw almonds (5 oz)

Special equipment

none

Method

Place chicken pieces, olives, apricots and figs in a medium mixing bowl. In a separate small bowl mix together the garlic, thyme, cumin, salt, pepper vinegar, oil and wine. Toss together with the chicken and fruit. Refrigerate at least for 24 hours, stirring occasionally.

Preheat oven to 350°. Place chicken, fruit, and marinade in a 13x9" pan. Sprinkle on the almonds, and stir them around a bit to coat with the marinade. Bake for 70 minutes. About halfway through, baste the chicken pieces and the rotate the fruits and nuts so that they do not burn. Clear the tops of the chicken pieces so that they can brown nicely.

Notes

This recipe is still under construction. We may need to up the quantity of liquids in the marinade as the dried fruit seems to absorb a lot if it. Wine-soaked figs are delicous, but we need to make sure the chicken gets a dose too.

The germ of this recipe came from an article on modern and traditional Passover seder recipes, particularly Shapiro's reproduction of a contemporary Mizrahi recipe from the Roselle-Cranford (NJ) Hadassah. We took some of the New Jersey out and sprinkled back in more of the Morocco.

Suggestions

Serve on a pilaf or couscous. Be sure to scoup the fruits and roasted marinade on it!

First served:never
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Last modified: © May 2003