Spicy Chicken Tagine with Apricots, Rosemary and Ginger

Tender chicken thighs simmer gently with dried apricots, honey, tomatoes, fresh ginger, rosemary and warm cinnamon. Red chiles provide a little heat while the apricots and honey add sweetness, creating a richly flavored sweet-and-savory tagine.

Servings: 4
Prep Time: About 20 minutes
Cook Time: About 45 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 pat butter
• 1 onion, finely chopped
• 3 sprigs fresh rosemary, 1 finely chopped and 2 cut in half
• 1½-inch piece fresh ginger, peeled and finely chopped
• 2 red chiles, seeded and finely chopped
• 1–2 cinnamon sticks
• 8 chicken thighs
• ¾ cup dried apricots
• 2 tablespoons clear honey
• 1 (14-ounce) can plum tomatoes with their juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Small bunch fresh green or purple basil leaves

Instructions:

1. Heat the olive oil and butter in a tagine or heavy-bottomed casserole over medium heat.
2. Add the onion, chopped rosemary, ginger and chiles. Sauté until the onion begins to soften.
3. Stir in the halved rosemary sprigs and cinnamon sticks.
4. Add the chicken thighs and brown them on both sides.
5. Add the dried apricots and honey, then stir in the plum tomatoes and their juice.
6. If necessary, add a little water so there is enough liquid to cover the bottom of the tagine and submerge the apricots.
7. Bring the liquid to a boil, then reduce the heat to low. Cover and cook gently for 35–40 minutes, or until the chicken is cooked through and tender.
8. Season to taste with sea salt and freshly ground black pepper.
9. Shred the larger basil leaves, leaving the smaller leaves whole. Scatter the basil over the chicken just before serving.
10. Serve immediately.

Tip: Chicken breasts can be substituted for the thighs, but reduce the cooking time accordingly, particularly if using large boneless breasts, so they don't become dry.

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