Spicy Chicken Tagine With Apricots, Rosemary, and Ginger |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad. Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon butter |
1 onion, finely chopped |
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half |
3 tablespoons fresh ginger, peeled and finely chopped |
2 red chilies, seeded and finely chopped |
2 cinnamon sticks |
1 lb boneless skinless chicken breast |
3/4 cup dried apricot |
2 tablespoons honey |
1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes, with their juice |
sea salt |
fresh ground black pepper |
4 tablespoons fresh basil, shredded |
Directions:
1. Heat oil and butter in a tagine or heavy-based casserole dish.
2. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
3. Stir in halved rosemary sprigs and the cinnamon sticks.
4. Add chicken and brown on both sides.
5. Toss in the apricots and honey.
6. Stir in plum tomatoes with their juice.
7. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
8. Bring liquid to a boil, then reduce heat to low.
9. Cover with a lid and cook gently for 35 - 40 minutes.
10. Season to taste with salt and pepper.
11. Sprinkle shredded basil over chicken.
12. Serve immediately.
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