Name: Chicken Tagine with Apricots and Spiced Pine Nuts
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 4 servings
Ingredients: 1 whole chicken (about 3 1/2 pound); 2 tablespoons extra-virgin olive oil, divided; 3 large shallots, finely chopped (1 cup); 1 tablespoon unsalted butter; 2 garlic cloves, minced; 1 tablespoon grated peeled ginger; 1/4 teaspoon turmeric; 1/4 teaspoon sweet paprika; Pinch of saffron threads (optional); 1 cup water; 2 tablespoons blood-orange preserves or bitter-orange marmalade; 1 (2-inch) cinnamon stick; 1 thyme sprig; 2 cilantro sprigs; 6 dried apricots, chopped; 1 tablespoon finely chopped cilantro or flat-leaf parsley; 1 tablespoon olive oil; 1/4 cup pine nuts; 1/4 teaspoon turmeric; 1/4 teaspoon sweet paprika; Pinch of cayenne (optional); Garnish: lemon wedges

Chicken Tagine with Apricots and Spiced Pine NutsWilliam Abranowicz

"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

Recipe notes

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