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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make tagine: | 2. Cut out and reserve wings and backbone from chicken. | 3. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). | 4. Pat chicken pieces dry and sprinkle with 1 teaspoon salt. | 5. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. | 6. Transfer to a plate. | 7. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. | 8. Brown wings and backbone in same manner. | 9. Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. | 10. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes. | 11. Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. | 12. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes. | 13. Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. | 14. Simmer, covered, 10 minutes. | 15. Uncover and simmer until chicken is very tender, 10 to 15 minutes more. | 16. Brown pine nuts while chicken cooks: | 17. Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). | 18. Transfer to a small bowl. | 19. To serve: | 20. Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. | 21. Discard herb sprigs, cinnamon stick, wings, and backbone. | 22. Stir in chopped cilantro and spoon sauce over chicken. | 23. Sprinkle with nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
shallot	3		chopped	-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
gingerroot	1	tablespoon	grated peeled	-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
paprika	1/4	teaspoon	sweet	1.6215	0.3104	0.0813	0.0741
saffron thread	1	pinch		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
marmalade	2	tablespoons		98.4	26.52	0.12	0.0
cinnamon	1			-	-	-	-
thyme	1	sprig		-	-	-	-
cilantro stem	2			-	-	-	-
apricot	6		chopped	446.4	103.416	13.02	3.627
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
paprika	1/4	teaspoon	sweet	1.6215	0.3104	0.0813	0.0741
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.