Moroccan Chicken Tagine with Honey and Apricots
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Serve this dish with couscous or rice. INGREDIENTS About 6-pounds of chicken pieces 2 large yellow onions, chopped 2 sticks of butter 1/2 teaspoon tumeric 1 teaspoon black pepper 2 cinnamon sticks 1 pound dried aprictos or prunes, less if you do not like the fruits 8 tablespoons honey, more if you like a sweeter and less liquid sauce 2 teaspoons ground cinnamon 1/2 pound almonds 1 tablespoons sesame seeds Oil In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, tumeric, and cinnamon sticks. Add enough water to cover the chicken, about 2 cups. Bring to a boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces. Add the prunes or apricots and simmer for about 15 minutes. Add the ground cinnamon and honey, stir and cook until the sauce has a honey-like consistency. Add more honey, if desired. When the sauce is almost ready, sauté the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds. Return the chicken to the pot and reheat. Place chicken in a serving platter, pour sauce over and top with the almonds and sesame seeds.