Sizzling with SAS: February 2026 Recipes

A savoury, Moroccan-spiced chicken dish that is great for entertaining or a flavourful family meal.  Serve as an entrée with rice or bread like naan or pita. Or have as an appetizer with feta on sweet potato crisps. Pairs well with Lavelle's Vidal, or Fancy Farm Girl Fashionable Vidal if you prefer a drier white wine! 

Method

Tie the cilantro and parsley with kitchen string.

Combine the cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons of oil in a large bowl.  Add the chicken pieces and turn to coat well.

Heat the butter and 1 tablespoon of oil in the base of a tagine (or large skillet), uncovered, over moderate heat until hot nut not smoking.  Then brown half the chicken, skin side down, turning over once. About 8 to 12 minutes.  Transfer to a plate and repeat with the remaining chicken, adding in any spices remaining in the bowl.

Add onion and ¼ teaspoon of salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft. Add garlic and cook. 

Add the cilantro and parsley bundle and ½ cup of water and the chicken pieces to the tagine.  Include any juices and spices that have accumulated on the plate.  Reduce the heat and simmer, covered, for 30 minutes.

While the chicken cooks, bring honey, remaining cup of water, cinnamon sticks and apricots to a boil in a 1–2-quart heavy saucepan. Reduce heat and simmer uncovered until apricots are very tender. (Add more water if necessary.) Once apricots are tender, simmer to reduce liquid to a glaze, about 10-15 minutes.

While apricots are cooking, heat the remaining ¼ cup oil in a small skillet over moderate heat.  Add almonds and cook until just golden, stirring occasionally. Only 1-2 minutes. Transfer to a paper towel to drain.

10 minutes before the chicken is done, add the apricot mixture to the tagine. Discard the herb bundle and cinnamon sticks.  Serve chicken with almonds sprinkled on top.

If desired, the apricots can be substituted with dates.

Source: Epicurious.com