For Anna, Carrie and Lorelei

I have made this dish many times; certainly for the legendary couscous party well-known to our friends. It has attended two Bat Miztvah celebrations, and numerous school potlucks. There's always some in my freezer. It is, not surprisingly, the most requested recipe from my repertoire (other than jam!).

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 Chicken Tagine

INGREDIENTS:

12 oz. Apricot sauce (puréed apricots or peaches)

¼ c up Creamy peanut or cashew butter
1/3 c Orange juice
1/3 c Dry sherry
2 T Balsamic vinegar
2 T Lime juice
4 garlic cloves, minced
2 t salt
2 t Curry powder
½ t Cinnamon
½ t Cardamom
½ t Ground cumin
1 lb. Chicken

INSTRUCTIONS:

In a large ovenproof dish, combine preserves, peanut butter, orange juice, sherry, vinegar, lime juice, garlic, salt, and seasonings. Cut the chicken in large bite-sized pieces. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 350F degrees and bake the chicken and marinade uncovered for 20 to 30 minutes. Serve over the prepared couscous. Share with friends.