Chicken Tagine With Apricots and Spiced Pine Nuts Recipe

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Chicken Tagine With Apricots and Spiced Pine Nuts
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Ingredients
22
Count
Nutrition
446
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make tagine:.
  2. Cut out and reserve wings and backbone from chicken.
  3. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone).
  4. Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
  5. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes.
  6. Transfer to a plate.
  7. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
  8. Brown wings and backbone in same manner.
  9. Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
  10. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
  11. Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
  12. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
  13. Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
  14. Simmer, covered, 10 minutes.
  15. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
  16. Brown pine nuts while chicken cooks:.
  17. Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily).
  18. Transfer to a small bowl.
  19. To serve:.
  20. Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
  21. Discard herb sprigs, cinnamon stick, wings, and backbone.
  22. Stir in chopped cilantro and spoon sauce over chicken.
  23. Sprinkle with nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.91 Kcal (1867 kJ)
Calories from fat 228.06 Kcal
% Daily Value*
Total Fat 25.34g 39%
Cholesterol 275.2mg 92%
Sodium 104.42mg 4%
Potassium 773.38mg 16%
Total Carbs 25.62g 9%
Sugars 18.19g 73%
Dietary Fiber 4.32g 17%
Protein 25.35g 51%
Vitamin C 24.8mg 41%
Vitamin A 3.4mg 115%
Iron 7.7mg 43%
Calcium 68.8mg 7%
Amount Per 100 g
Calories 136.52 Kcal (572 kJ)
Calories from fat 69.82 Kcal
% Daily Value*
Total Fat 7.76g 39%
Cholesterol 84.26mg 92%
Sodium 31.97mg 4%
Potassium 236.78mg 16%
Total Carbs 7.84g 9%
Sugars 5.57g 73%
Dietary Fiber 1.32g 17%
Protein 7.76g 51%
Vitamin C 7.6mg 41%
Vitamin A 1.1mg 115%
Iron 2.4mg 43%
Calcium 21.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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