Sweet apricots, salty green olives, highly aromatic North African herbs and spices come together in this tagine dish to create a delectable sauce for tender Prime chicken pieces.
|1||Package Maple Leaf Prime Naturally® Chicken Thighs|
|1||Package Maple Leaf Prime Naturally® Chicken Drumsticks|
|.33 cup||(80 mL) Chopped fresh parsley|
|.25 cup||(60 mL) Chopped fresh chives|
|.25 cup||(60 mL) Chopped fresh cilantro|
|1 tsp||(5 mL) Turmeric|
|1 tsp||(5 mL) Pepper|
|2 tsp||(10 mL) Ginger|
|3||Cloves garlic, minced|
|Salt and pepper|
|2 tbsp||(30 mL) Olive oil|
|.33 cup||(80 mL) Coarsely chopped dried apricots|
|.33 cup||(80 mL) Green olives|
|3||Onions; 2 quartered, 1 sliced in rings|
|2||Lemons, halved and seeds removed|
|.5 cup||(125 mL) Apple juice|
|.25 cup||(60 mL) Water|
PLACE chicken in a shallow pan or container. Combine herbs and spices in a small bowl and rub into chicken. Cover and refrigerate for at least 1 hour or overnight.
HEAT oil in a large heavy bottomed pot or Dutch oven over medium-high heat. Add chicken and brown on all sides. Add apricots, olives, onions and lemons under and around the chicken pieces. Pour over apple juice and water to almost cover.
BRING to a boil. Reduce heat and gently simmer for 40-45 minutes.
Add ¼ tsp (1 mL) of saffron threads soaked in 2 tbsp (30 mL) water to enhance colour and flavor.
Serve with toasted almonds and apricot couscous.
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