Spicy Chicken Tagine With Apricots Rosemary And Ginger Recipes

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SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER



Spicy Chicken Tagine With Apricots, Rosemary, and Ginger image

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.

Provided by Amber Dawn

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

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