Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, August 7, 2011

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

2 Tablespoons olive oil with a pat of butter
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped the other two cut in half
1 ½ inch piece of fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
1-2 cinnamon sticks
8 chicken thighs
¾ cup dried apricots
2 tablespoons of clear honey
1 14 ounce can plum tomatoes with their juice
Sea salt and freshly ground black pepper
Small bunch of fresh green 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 chilies 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, and 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, and 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.

Note: You can substitute chicken breast for thigh but adjust cooking times accordingly especially if the chicken breasts are large.

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