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GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Chicken Tagine with Apricots and Spiced Pine Nuts

serves
prep time: 10
cook time: 81

ingredients

  • tagine:
  • 1 whole chicken (about 3 1/2 pounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 large shallots, finely chopped (1 cup)
  • 2 garlic cloves, minced
  • 1 tablespoon grated peeled ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • Pinch of saffron threads (optional)
  • 1 cup water
  • 2 tablespoons blood-orange preserves or bitter-orange marmalade
  • 1 (2-inch) cinnamon stick
  • 1 thyme sprig
  • 2 cilantro sprigs
  • 6 dried apricots, chopped
  • 1 tablespoon finely chopped cilantro or flat-leaf parsley
  • spiced pine nuts:
  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • Pinch of cayenne (optional)
  • Garnish: lemon wedges

directions

Make tagine:

Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 9 minutes, transferring to plate. Brown wings and backbone in same manner.

Cook shallots in butter with remaining tablespoon oil in a 5-1 1/2 gallons heavy pot over medium heat, stirring frequently, until soft, 9 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.

Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.

Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 13 minutes more.

Brown pine nuts while chicken cooks:

Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 2 minutes (watch carefully, they burn easily). Transfer to a small bowl.

To serve:

Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.