Ingredients
-
2
-
1
-
1
-
3
-
3
-
2
-
2
-
1
-
3/4
-
2
-
1
-
-
-
4
-
Directions
Spicy Chicken Tagine With Apricots, Rosemary, and Ginger, From the book Tagine: Spicy Stews from Morocco This tagine is both fruity and spicy, though not too hot The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (use boneless skinless breasts) pheasant or duck Serves well with a buttery couscous and a leafy salad , Delicious, easy and quick! Unusual flavors that work well together Small tweaks- – added 2 cloves of garlic, crushed to onion – used 2 dashes of cinnamon instead of sticks – used 6 fresh plum tomatoes instead of canned – added crushed red chili peppers to individual dishes at end – left out the basil, Small tweaks- – added garlic, replaced cinnamon with ground replaced tomatoes with fresh, omitted red chili peppers and basil
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Steps
|
1
Done
|
Heat Oil and Butter in a Tagine or Heavy-Based Casserole Dish. |
|
2
Done
|
Stir in Ginger, Onion, Chopped Rosemary, and Chilies and Saut Until the Onion Begins to Soften. |
|
3
Done
|
Stir in Halved Rosemary Sprigs and the Cinnamon Sticks. |
|
4
Done
|
Add Chicken and Brown on Both Sides. |
|
5
Done
|
Toss in the Apricots and Honey. |
|
6
Done
|
Stir in Plum Tomatoes With Their Juice. |
|
7
Done
|
Add a Little Water If Necessary to Ensure There Is Enough to Cover the Base of the Tagine and Submerge the Apricots. |
|
8
Done
|
Bring Liquid to a Boil, Then Reduce Heat to Low. |
|
9
Done
|
Cover With a Lid and Cook Gently For 35 - 40 Minutes. |
|
10
Done
|
Season to Taste With Salt and Pepper. |
|
11
Done
|
Sprinkle Shredded Basil Over Chicken. |
|
12
Done
|
Serve Immediately. |
