Moroccan Chicken Tajine with Figs, Turkish Apricots and Walnuts

[John McLaughlin]

We had Moroccan for dinner tonight with a Chicken Tajine with figs, walnut and honey. I also added Turkish apricots. The figs and apricots were mixed in with cinnamon, ginger, nutmeg and water and then set aside for a few hours. Green onions, leeks and garlic were saute in aTajine until soft. Then ginger, a pinch of saffon threads, salt and pepper to taste along with chicken thighs were added and then cooked for about five minutes. The original recipe adds water to cover the bottom to the Tanjine however I used chicken stock. Covered and cooked over low heat for 45 minutes. It was then garnished with the figs, apricots, walnuts and a drizzle of honey and cooked for an additional ten minutes. It was served with white rice mixed with garlic and green onions.

 

[CigarJeff68]

That looks excellent, I can almost smell it! I have become a big fan of figs over the last 5 or 6 months. Been looking for some recipes to incorporate them into. You have given me some ideas, and may try my hand at this recipe.

 

[John McLaughlin]

That looks excellent, I can almost smell it! I have become a big fan of figs over the last 5 or 6 months. Been looking for some recipes to incorporate them into. You have given me some ideas, and may try my hand at this recipe.

This a fairly easy deal to make. You do not the a Tajine as a Dutch pot would work just as well. If yo do decide to make it make sure you mix the figs at least an hour in advance and keep in a cool spot.