571- Chicken Tajine with Dried Abricots / طاجن الدجاج مع المشمش المجفف
2 to 3 chicken thighs (about 250 grams)
1 medium onion, chopped
1 tablespoon of olive oil
1 tablespoon of vegetable oil
1 teaspoon of smen
¼ teaspoon of ground ginger
¼ teaspoon of ground turmeric
¼ teaspoon of ground cinnamon
¼ teaspoon of Ras el hanout
¼ teaspoon of salt
¼ teaspoon of pepper
1 small bunch of parsley and coriander
60 ml (2 oz) of water
15 to 20 dried apricots
3 tablespoons of powdered sugar
1 teaspoon of unsalted butter
1 cinnamon stick
100 ml (3,4 oz) of water
1 tablespoon of toasted sesame seeds or sliced almond
1- In a tajine (or a thick-bottomed frying pan), place the chopped onion, the chicken thighs, the olive oil, the vegetable oil, the smen, the ginger, the turmeric, the cinnamon, Ras El hanout, salt and pepper.
2 – Mix together, then add the parsley and coriander bunch.
3- Cover the tajine and cook over medium heat for 2 to 3 minutes until the chicken changes color.
4- Add 60 ml of water, cover the tajine and continue cooking for about 20 minutes, until the chicken is well cooked. Check the tajine regularly and add water if necessary, there should always be enough liquid for the chicken to cook completely.
5- Meanwhile, place the apricots, the sugar, the butter and the cinnamon stick in a saucepan, cover with 100 ml of water and bring to a boil. Reduce the heat and let it simmer uncovered for about 10 minutes, until the liquid has reduced and thickened.
6- Once the chicken is cooked, remove the bunch of herbs from the tajine and garnish it with the caramelized apricots then sprinkle it with the sesame seeds (or slivered almonds).