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Chicken with Apricots and Almonds

Chicken dish in lombok pottery

  • 4 boneless chicken breasts, thighs, legs or combination
  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped
  • 4 tablespoons of chopped fresh cilantro or parsley
  • ½ cup dried apricots (Cranberries, raisins or pears can be used as well)
  • ½ cup whole almonds
  • ½ teaspoon each cinnamon, turmeric and black pepper
  • 1 teaspoon each salt and ground ginger
  • ¼ cup olive oil
  • 1 ½ cups water
  • 2 tablespoons honey
  • 1 cinnamon stick
  1. In a bowl, mix chicken with spices and 2 tablespoons of olive oil.
  2. Place onions and chicken in the tagine and mix thoroughly.
  3. Add ½ cup water along with parsley or cilantro.
  4. Place in over at 350F (175C) for 45 minutes.
  5. In a separate pan mix 1 cup of water, honey, cinnamon stick and apricots.
  6. Bring to a boil, reduce heat and simmer until apricots are tender, about 15 minutes or until sauce is a syrupy consistency.
  7. While apricots are cooking, toast almonds in a pan with olive oil until golden. Remove, from pan and transfer to a paper towel.
  8. When chicken is ready, add in the honey mixture and serve with toasted almonds. Add a squeeze of lemon on top if desired.