Spicy Chicken Tagine with Apricots, Rosemary and Ginger Ingredients: • 2 tbsp. olive oil with a pat of butter • 1 onion, finely chopped • 3 sprigs rosemary; 1 finely chopped, the other two set on top • 1 ½ inch pieces of fresh, peeled ginger, finely chopped • 2 red chiles, seeded and finely chopped • 1-2 cinnamon sticks • 5-8 chicken thighs (depending on size of tagine) • ¾ cup dried apricots • 2 tbsp. clear honey • 1 – 14 0z can plum tomatoes with juice (I used 5 fresh plum tomatoes) • Sea salt and fresh ground pepper to taste • Small bunch basil leaves Preparation: • Heat the oil and butter in a tagine (or heavy based casserole dish) • Stir in onion, chopped rosemary, ginger and chilies and sauté until the onion begins to soften • Add the chicken thighs and brown both sides (push onion mix to side) • Add the cinnamon sticks, apricots, honey and stir in tomatoes/juice (add water as needed to cover the base of the tagine and submerge apricots • Bring the liquid to a boil and then reduce the heat to simmer; cover with the lid and cook gently for 35-40 minutes • Season to taste with salt and pepper; shred the basil leaves and sprinkle over the dish and serve immediately! Accompaniments: • Buttery couscous • Quinoa (we used a paprika version) • Leafy green salad Note: You can also use pheasant, duck, etc…any dark meat fowl would work!
Posted on: Thu, 03 Oct 2013 04:20:05 +0000