apricot chicken tagine with almonds and sweet potatoes

(serves 4. leftovers depends on how hungry you are.)

apricot chicken tagine with almonds and sweet potatoes

1 1/4 cup dried apricots, cut in half
2 tablespoons honey
1 cinnamon stick
3 cups water

3 teaspoons ground cinnamon
2 teaspoon turmeric
2 teaspoons ground ginger
2 teaspoons ground cilantro
1 1/2 teaspoons salt
black pepper to taste
3 tablespoons olive oil

6 chicken thighs, skin removed

1/2 medium red onion, quartered and sliced thinly
5 garlic cloves, minced

1 1/2 medium sized sweet potatoes, cut into 1/2 inch cubes

1/2 cup thinly sliced almonds


On the stove, boil 3 cups of water, adding the apricots as the water heats up. Add the honey and cinnamon sticks. Simmer for 20 minutes or so.

Meanwhile, cut up the red onion, mince the garlic cloves, and cube the sweet potato.

Mix the spices, minced garlic, and olive oil in the tagine. Coat the chicken with the spices and olive oil and place around the tagine (if you can, form a flower-shape for presentation).

Scatter the sweet potatoes on the border of the tagine, and the red onions in the middle. Remove the apricots from the heat and add the water and apricots to the tagine.

Add the tagine to the oven, setting the temperature to 350 F. The tagine should warm up in the oven, as a drastic change in temperature could cause it to break.

Sprinkle the almonds over the dish right before serving.