Chicken Tangine with Apricots

This recipe was taken from the February 2008 Gourmet, an article called The Spice is Right. http://www.gourmet.com/recipes/2000s/2008/02/chicken_tagine_with_apricots It was an article about Algerian cooking, not an ethnicity I have ever cooked from before. Seems very similar to Moroccan cooking, which I have attempted a few times, but not in many years. I think the last time I cooked a tangine was pre-children, so at least 6 years ago!

The thing I liked most about this recipe was the one-potness of it. Aside from the chicken which I browned in a small pan, everything cooked in one large pot. This is very handy for a mom trying to get dinner on the table. Only one item to keep an eye on. According to the recipe, total time was 2 hours, but most of that was not active time. I was able to watch/play with the kids and from time to time go in a check on it. I did tweak the recipe in two ways. The original recipe calls for spiced pinenuts for sprinkling on top of the finished dish, which I did not do. I felt it too time consuming for a weeknight meal. Second, in the last 15 minutes I added some mixed vegetables to the top of the pot to steam with the food. I used bell peppers, zuchini, and winter squash to help round out this dish.



Unfortunately, I had a cold when I cooked this, so I'll have to depend on my families comments for the verdict. Personally, I found the dish flavorful, even to my muted tastebuds. The husband seemed enthusiatic and ate everything put in front of him. He did not go for seconds, nor did he eat any leftovers, though. My daughter ate the chicken, but turned up her nose at the veggies. You win some, you lose some. The baby also had the aforementioned cold and seemed uninterested in the meal. Over all, I'd say this is a keeper. I liked having something "different" in my recipe repetoire for chicken, which can get staid at times. I also like that there was only one pot to clean after the meal.