Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

READY IN: 55mins
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

Ingredients Nutrition

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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