Chicken Tagine with Apricots and Spiced Pine Nuts

Ingredients for Chicken Tagine with Apricots and Spiced Pine Nuts

• 1 whole chicken (about 1.6kg)

• 2 colheres de sopa de azeite de oliva extra-virgem, dividido

• 3 large shallots, finely chopped (230g )

• 1 colher de sopa de manteiga sem sal

• 2 garlic cloves, minced

• 1 tablespoon grated peeled ginger

• 1/4 teaspoons turmeric

• 1/4 teaspoons sweet paprika

• Pinch of saffron threads (optional)

• 240ml water

• 2 tablespoons blood-orange preserves or bitter-orange marmalade

• 1 (2-inch) cinnamon stick

• 1 thyme sprig

• 2 coriander sprigs

• 6 dried apricots, chopped

• 1 tablespoon finely chopped coriander or flat-leaf parsley

• 1 colher de sopa de azeite de oliva

• 60ml pine nuts

• 1/4 teaspoons turmeric

• 1/4 teaspoons sweet paprika

• Pinch of cayenne (optional)

• Garnish: lemon wedges

Cut out and reserve wings and backbone from chicken. 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). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.

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. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.

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. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.

Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoons salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.

Turn chicken and add orange preserves, cinnamon stick, thyme, coriander sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.

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). Transfer to a small bowl.

Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 150g . Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped coriander and spoon sauce over chicken. Sprinkle with nuts.

Chateau Reynella McLaren Vale Grenache '04

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