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1/4 Photos of Spicy Chicken Tagine With Apricots, Rosemary, and Ginger
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.
Units: US | Metric
Serving Size: 1 (316 g)
Servings Per Recipe: 4
The following items or measurements are not included: