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1
Make tagine:
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2
Cut out and reserve wings and backbone from chicken.
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3
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).
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4
Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
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5
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.
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6
Transfer to a plate.
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7
Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
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8
Brown wings and backbone in same manner.
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9
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
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10
Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
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11
Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
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12
Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
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13
Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
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14
Simmer, covered, 10 minutes.
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15
Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
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16
Brown pine nuts while chicken cooks:
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17
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, 1 to 2 minutes (watch carefully; they burn easily).
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18
Transfer to a small bowl.
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19
To serve:
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20
Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
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21
Discard herb sprigs, cinnamon stick, wings, and backbone.
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22
Stir in chopped cilantro and spoon sauce over chicken.
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23
Sprinkle with nuts.
