guinea fowl tajine with dried apricot

The tajine is a simple dish whose success depends mainly cooking method : it should be slow so that meat or fish, vegetables and spices intermingle their scents.
It is important that the sauce is the most condensed possible to enhance the flavors.
Moroccans tagines accompany cold drinks: mineral water, fruit juice, sodas ... And do not forget a traditional Moroccan meal can not be complete without a cup of coffee served in a glass or a delicious sweet tea flavored with fresh mint .
Ingredients:

    1 large farm ready to cook
    250 g dried apricots soft
    200 g blanched almonds
    4 large ripe tomatoes
    2 large onions
    4 cloves of garlic,
    1 small bunch of coriander
    40 cl chicken broth
    1 small piece of fresh ginger
    1/2 c. to c. ground cumin
    1/2 of cinnamon,
    1/2 sweet pepper powder
    1/2 of saffron (filaments + powder)
    1 c. in s. coriander seeds
    10 cl of olive oil salt and pepper


Preparation:

    Cut the fowl into pieces. Heat the broth and pour it over the dried apricots in a bowl. Let rise until use.
    Peel and cut the tomatoes in the épépinant. Peel and chop the onions. Peel and crush the garlic cloves. Wash and finely chop the cilantro.
    Heat the oil in the bottom of a tajine. Fry the pieces of guinea fowl 5 min on all sides, just grab them and they begin to color, then add the onions, garlic and tomatoes. Fry all 10 minutes, until the vegetables are well blended.
    Then add the apricots and their broth, ginger, cumin, cinnamon, pepper, saffron, crushed coriander seeds and half the cilantro. Salt and pepper, stir, put the lid on the tagine and simmer 30 minutes over low heat.
    Meanwhile, brown the almonds in a dry nonstick skillet on 2 sides. Insert them into the tagine and the rest of cilantro and mix.
    Continue cooking 5 minutes and serve hot.
Can be replaced by turkey fowl. In season, you can combine the dried apricots with fresh apricots. And fall, you can prepare this recipe with fresh figs: do not peel, score them lightly cross and put them in the tagine than 15 minutes before end of cooking.