Moroccan Chicken Tagine with Apricots and Almonds

Morocco is famous for "tagine" dishes, a culinary experience that stimulates the eyes, the taste buds and the nose. Referring merely to the dish in which the food is cooked, "tagines" are an easy way to impress a group of friends over for dinner! [Note that you can cook this dish in any dutch oven. Just give it some tender love and care, and cook it for a little while longer, and you'll bring Morocco right into your own kitchen.]

Serve over couscous (I liked the "herbed" version, or regular couscous cooked in low-sodium chicken broth), and enjoy!

Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric (don't leave this out! turmeric gives the dish a beautiful yellow color and a rich middle-eastern taste)
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
3/4 cup dried Turkish apricots, cut into quarters
1/3 cup whole roasted almonds

Special equipment
1 10- to 12-inch tagine or heavy skillet or dutch oven
kitchen string

Preparation
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well and refrigerate if you have time. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook on lowered heat, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes (45 minutes if using a dutch oven).

While 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 apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Recipe adapted from Gourmet, May 2006