Spicy chicken tagine with apricots, rosemary, and ginger

This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma. It can be made with chicken pieces, pheasant, or duck, and needs only a buttery couscous and a leafy salad to accompany it.

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Name: Spicy chicken tagine with apricots, rosemary, and ginger
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil with a pat of butter; 1 onion, finely chopped; 3 sprigs of rosemary, , 1 finely chopped, the other 2 cut in half; 1 1-1/2-inch piece of fresh ginger peeled and finely chopped; 2 red chiles seeded and finely chopped; 1-2 cinnamon sticks; 8 chicken thighs; 3/4 cup dried apricots; 2 tbsp clear honey; 1 14-oz can plum tomatoes with their juice; Sea salt and fresh ground black pepper; 1 Small bunch fresh rgeen or purple basil leaves

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INGREDIENTS

2 tbsp olive oil with a pat of butter
1 onion, ; finely chopped
3 sprigs of rosemary, , ; 1 finely chopped, the other 2 cut in half
1 1-1/2-inch piece of fresh ginger ; peeled and finely chopped
2 red chiles ; seeded and finely chopped
1-2 cinnamon sticks
8 chicken thighs
3/4 cup dried apricots
2 tbsp clear honey
1 14-oz can plum tomatoes with their juice
Sea salt and fresh ground black pepper
1 Small bunch fresh rgeen or purple basil leaves

Servings

INSTRUCTIONS

Heat the oil and butter in a tagine or heavy-based casserole dish. Stir in the onion, chopped rosemary, ginger, and chiles and sauté 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 baseof the tagine and submerge the apricots.)

Bring the liquid to a boil, then reduce the heat. Cover with a lid and cook gently for 35-40 minutes.

Season to taste with salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve the dish immediately.

NOTES

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Spicy chicken tagine with apricots, rosemary, and ginger

2 tbsp olive oil with a pat of butter 
1  onion,  finely chopped
3  sprigs of rosemary, , 1 finely chopped, the other 2 cut in half
1  1-1/2-inch piece of fresh ginger peeled and finely chopped
2  red chiles seeded and finely chopped
1-2  cinnamon sticks 
8  chicken thighs 
3/4 cup dried apricots 
2 tbsp clear honey 
1 14-oz can plum tomatoes with their juice 
  Sea salt and fresh ground black pepper 
1 Small bunch fresh rgeen or purple basil leaves

Heat the oil and butter in a tagine or heavy-based casserole dish. Stir in the onion,  chopped  rosemary, ginger, and chiles and sauté 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 baseof the tagine and submerge the apricots.) 
Bring the liquid to a boil, then reduce  the heat. Cover with a lid and cook gently for 35-40 minutes.

Season  to taste with salt and pepper. Shred the larger basil leaves and leave the small ones  intact. Sprinkle them over the chicken and serve the dish immediately.

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Nutrition

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Serving Size: 1 Serving (701g)
Recipe Makes: 1 Servings

Calories: 1431
Calories from Fat: 634 (44%)

Amt Per Serving		% DV

	Total Fat 70.4g	94 %
	Saturated Fat 20.1g	100 %
	Monounsaturated Fat 29.8g
	Polyunsanturated Fat 15.7g
Cholesterol 383mg		118 %
Sodium 520.6mg		18 %
Potassium 2313.4mg		61 %
Total Carbohydrate 121.2g		36 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 112.7g
Protein 83.8g		120 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1431

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