| Chicken Apricot Tagine
Moroccan
Spicy chicken tagine with apricots, rosemary, and ginger
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| This tagine is both fruity and spicy. The rosemary and ginger give it a delightful aroma. It can be made with chicken pieces, pheasant, or duck. Traditionally this is served in a towering tagine crockery. Accompany with a leafy salad and buttery couscous or, if you have time, Joanna’s Jeweled Barberry Rice. |
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| Ingredients |
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8 chicken thighs
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
3 sprigs of rosemary, 1 finely chopped, the other 2 cut in half
1-1/2 inches fresh ginger, peeled and finely chopped
2 red chiles, seeded and finely chopped
1 cinnamon stick (or more to taste)
3/4 cup dried apricots
2 tablespoons clear honey
1 14-oz can plum tomatoes with their juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 small bunch of fresh green or purple basil leaves
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Steps
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| 1 | Place tagine or large skillet over medium-high heat. Add oil and butter. |
| | 2 | Sprinkle chicken thighs with salt and pepper, then brown on both sides (you may need to do this in batches). Remove to a plate as they brown. |
| | 3 | In same pan, add onion, chopped rosemary, ginger, and chiles. Sauté until onion softens. |
| | 4 | Stir in the rosemary sprigs and cinnamon sticks, then push mixture to sides of pan. Place thighs back in pan, skin side up. Nestle apricots around the thighs. Drizzle honey over all. |
| | 5 | Pour in tomatoes and their juice. Add a little water if necessary to ensure there is enough liquid to cover apricots. The chicken should be half-submerged. |
| | 6 | Bring the liquid to a boil, then reduce the heat. Cover with a lid and cook gently for 35 to 40 minutes. |
| | 7 | Season to taste with salt and pepper. Shred larger basil leaves and leave small ones intact. Sprinkle them over the chicken. |
| | 8 | Serve immediately. If you have a tagine, remove the lid to reveal a feast! |
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| Yield |
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original recipe yield: 4 Servings
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