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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.