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Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

  • 55minutes
  • 347calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, C, D, P
MineralsNatrium, Manganese, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1 tablespoon butter

  3. 1 onion , finely chopped

  4. 3 sprigs rosemary ,

  5. 1 finely chopped, the other

  6. 2 cut in half

  7. 3 tablespoons fresh ginger , peeled and finely chopped

  8. 2 red chilies , seeded and finely chopped

  9. 2 cinnamon sticks

  10. 1 lb boneless skinless chicken breast

  11. 3/4 cup dried apricot

  12. 2 tablespoons honey

  13. 1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes , with their juice

  14. sea salt

  15. fresh ground black pepper

  16. 4 tablespoons fresh basil , shredded

Instructions Jump to Ingredients ↑

  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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