Chicken tagine with apricots, raisins, and almonds from Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups (page 495) by James Peterson

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Notes about this recipe

  • ashallen on October 20, 2019

    Delicious. The sauce in this braised chicken dish is intensely fruity and tangy yet well-balanced. I usually use organic, uncultured Turkish apricots which seem to me to have a darker, more complex flavor than sulfured apricots. The first time I made this dish, I accidentally scorched the sauce a bit while reducing it - but the extra caramel notes ended up being excellent!! We like the sauce so much that I usually double the quantities for the sauce ingredients. Mixing in a couple of cups of cooked chickpeas, particularly if there's extra sauce, also works really well. [Cross-post for Splendid Soups/ Sweet Wine.]

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