SPICED CHICKEN APRICOT TAJINE
8 broiler-fryer chicken thighs, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
juice 1 lemon
2 teaspoons tumeric
1/2 cup dried apricot quarters
Arrange broiler-fryer chicken thighs in bottom of Dutch oven. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and tumeric. Top with apricot quarters, cover and bake in 350 degrees F. oven for about 2 hours or until fork can be inserted in chicken with ease. Remove cinnamon sticks from chicken mixture and serve with rice.
Makes 4 Servings
Source: National Chicken Council
8 broiler-fryer chicken thighs, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
juice 1 lemon
2 teaspoons tumeric
1/2 cup dried apricot quarters
Arrange broiler-fryer chicken thighs in bottom of Dutch oven. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and tumeric. Top with apricot quarters, cover and bake in 350 degrees F. oven for about 2 hours or until fork can be inserted in chicken with ease. Remove cinnamon sticks from chicken mixture and serve with rice.
Makes 4 Servings
Source: National Chicken Council
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