Spicy Chicken Tagine with Apricots, Rosemary & Ginger


2 Tbsp olive oil
pat of butter
1 onion, finely chopped
3 fresh rosemary sprigs, 1 finely chopped, the other 2 cut in half (or 1 tsp dried)
1-1/2 inch piece of fresh ginger, peeled and finely chopped
2 fresh red chiles,seeded and finely chopped (or 1 tsp dried red chile, crushed)
1-2 Cinnamon Sticks
8 chicken thighs
6 oz ready-to-eat dried apricots
2 tablespoons clear, runny honey
14 oz can plum tomatoes with juice
sea salt and freshly ground black pepper
leaves from a small bunch of fresh green or purple basil
plain, buttered couscous – prepared

Heat the oil and butter in a tagine or heavy-based casserole dish. Add the onion, chopped rosemary, ginger, and chiles and saute until the onion begins to soften.

Stir in the halved rosemary sprigs and the cinnamon sticks. Add the chicken thighs and brown them on both sides. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice. (Add a little water if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.) Bring the liquid to a boil, then reduce the heat. Cover and simmer gently for 35-40 minutes, until the chicken is cooked through.

Season to taste with salt and pepper. Shred the large basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve with Plain, Butter Couscous and leafy salad greens, if liked.

This recipe is from one of the cookbooks we carry, Tagines & Couscous