MAIN DISH

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

A green salad and a loaf of good bread are all you need to complete this meal. The seasoning is well-balanced by the citrus acidity, fresh melon and flinty mineral notes of DeLoach Sauvignon Blanc Ritchie Vineyard 2007 ($30).

• 1/4 cup all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons ground ginger

• 1 ½ teaspoons salt

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon freshly ground pepper

• 3 pounds boneless, skinless chicken thighs, each cut into thirds

• 3 tablespoons olive oil

• 3 tablespoons unsalted butter

• 1 large yellow onion, chopped

• 1 large red bell pepper, cored, seeded and chopped

• 6 garlic cloves, pressed or minced

• 1 tablespoon finely chopped shallot

• 1 cup homemade chicken broth or top-quality canned

• 1/4 teaspoon saffron threads

• 5 sprigs fresh flat-leaf parsley

• 5 sprigs fresh cilantro

• 1 cup dried apricots, each halved

• 1/4 cup honey

• 2 cinnamon sticks

• 2 cups couscous

• 3/4 cup toasted blanched whole or slivered almonds

Mix flour, cinnamon, ginger, salt, cumin, turmeric and pepper in a self-sealing plastic bag. In batches, add the chicken and toss to coat.

Heat oil and butter in a deep sauté pan over medium heat. Working in batches, brown the chicken on each side and transfer to a plate. Add the onion, bell pepper, garlic and shallot to the pan; cook 3 to 5 minutes, until beginning to soften.

Return chicken to pan; add broth and saffron. Tie together the parsley and cilantro sprigs with kitchen string and add. Cover, reduce heat and simmer about 30 minutes, until the chicken is tender and cooked through.

Meanwhile, put the apricots, honey and cinnamon sticks in a small saucepan with 1 cup water. Bring just to a boil, reduce hat to medium-low and simmer, stirring occasionally, about 25 minutes, until apricots are plump and liquid is reduced.

Add apricot mixture to chicken and simmer 10 more minutes. Check and adjust seasoning as needed. Discard cinnamon sticks and herb bundle.

Place couscous in a medium bowl. Pour on 1 1/3 cups boiling water, stirring to mix. Cover tightly with foil and set aside 5 minutes. Fluff with a fork. Serve chicken over couscous, garnished with almonds. Makes 6 servings.

Source: Adapted from Memorable Recipes to Share with Family and Friends by Renée Behnke with Cynthia Nims (Andrews McMeel, $35).

Per serving: 835 calories (32 percent from fat), 29.2 g fat (7.6 g saturated, 13.7 g monounsaturated), 204.7 mg cholesterol, 58.2 g protein, 85.6 g carbohydrates, 8.5 g fiber, 847.6 mg sodium.

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