Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

Total Time
20 mins
35 mins

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.

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  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.
Most Helpful

5 5

Great easy and flavorful recipe. This was the first dish I made in my tagine and I really loved it. The flavors married together so well. The only thing I did differently was use a can of diced tomatoes instead of the plum/whole tomatoes. Impressive dish. Thanks!

5 5

I really enjoyed this meal, as did my husband. Very easy to make. I couldn't find red chillies so I used my Mother In Law's Trinidad pepper sauce and it worked perfectly. I served it with whole wheat couscous and a side of steamed veggies. I will make this again for sure!

5 5

Enjoyed this very much. The combination of flavors sounded a bit wierd, but it was delicious. Excellent with the fresh basil over top at serving.