Spicy Chicken Tagine with Apricots and Rosemary
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Note: the amount of chili is a very personal matter. It's better to add less than to overdo it. So if you're unsure about how spicy your chili is and how sensitive you are to it, first remove all the seeds and then try the knife you used to remove the seeds with your tongue. If it's very spicy, reduce the amount of chili to 1 or 0.5 pods.
Ingredients
- Chicken Thighs - 8 pieces
- Onion - 1 head
- Grated Ginger Root - 1.4 oz
- Dried Apricots - 6.2 oz
- Rosemary - 3 sprigs
- Crushed Tomatoes in Their Own Juice - 1 can
- Mild Chili Spice - 2 pieces
- Cinnamon - 2 pieces
- Honey - 2 tablespoons
- Fresh basil leaves - to taste
Step by Step guide
Step 1
Heat oil in a tagine or any other heavy-bottomed pot.
Step 2
Sauté finely chopped onion and freshly grated ginger until the onion is soft, then add half of the fresh rosemary (do not attempt to substitute with dried, the result will disappoint you!) and chili to taste, along with a cinnamon stick broken into large pieces. Set aside the remaining half of the rosemary.
Step 3
Add the pieces of chicken and sauté until golden brown on both sides.
Step 4
Then add the dried apricots with honey (tip: the softer the apricots, the better; if yours are not very soft, soak them in boiling water for 5 minutes and drain) and the can of crushed tomatoes in their juice.
Step 5
Bring to a boil and cook covered on low heat for 35-40 minutes.
Step 6
Serve with couscous, bulgur, or rice, garnished with the remaining rosemary leaves and finely chopped basil.
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