This tagine is a perfect example of the sweet chicken tagines of Fez, a glorious blend of sweet and savory, with the apricots’ chewy texture and sweet-tart flavor offsetting the savory saffron, garlic, fresh herbs, and tender chicken. Lightly caramelizing the walnuts in honey gives the dish an added decorative touch and a welcome crunch.
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I've made this dish several times, and it's one of the few dinners all four of my kids love. I substitute toasted sunflower seeds for the walnuts to accommodate my son's nut allergy, and I add a tablespoon or two of ras al hangout. It makes a great family meal. The kids like it because it's sweet and familiar, but its flavors are exciting and interesting enough to keep the adults from getting bored.
This recipe was melt in your mouth delicious and I will be making it again and again. Even though I don't have a tagine, it worked just great in my dutch oven
Just made this, but I changed a few things. I used chicken broth when it called for water, also used fresh grated ginger instead of powdered. At the end when I added the apricots, I took the chicken out (used all thighs) and then reduced the sauce to concentrate flavors. Served with rice.
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