Recipe by Amber Dawn
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.
Top Review by CKMcP
Delicious, easy and quick! Unusual flavors that work well together. Small tweaks- - added 2 cloves of garlic, crushed to onion - used 2 dashes of cinnamon instead of sticks - used 6 fresh plum tomatoes instead of canned - added crushed red chili peppers to individual dishes at end - left out the basil
- 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 See How It's Made
- Heat oil and butter in a tagine or heavy-based casserole dish.
- Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
- Stir in halved rosemary sprigs and the cinnamon sticks.
- Add chicken and brown on both sides.
- Toss in the apricots and honey.
- Stir in plum tomatoes with their juice.
- Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
- Bring liquid to a boil, then reduce heat to low.
- Cover with a lid and cook gently for 35 - 40 minutes.
- Season to taste with salt and pepper.
- Sprinkle shredded basil over chicken.
- Serve immediately.