Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
• 3 tablespoons fresh ginger, peeled and finely chopped
• 2 red chilies, seeded and finely chopped
• 2 cinnamon sticks
• 1 lb boneless skinless chicken breast
• 3/4 cup dried apricot
• 2 tablespoons honey
• 1 (14 ounce) can plum tomatoes or whole tomatoes, with their juice
• sea salt
• fresh ground black pepper
• 4 tablespoons fresh basil, shredded

Directions

1. 1

   Heat oil and butter in a tagine or heavy-based casserole dish.

2. 2

   Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.

3. 3

   Stir in halved rosemary sprigs and the cinnamon sticks.

4. 4

   Add chicken and brown on both sides.

5. 5

   Toss in the apricots and honey.

6. 6

   Stir in plum tomatoes with their juice.

7. 7

   Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.

8. 8

   Bring liquid to a boil, then reduce heat to low.

9. 9

   Cover with a lid and cook gently for 35 - 40 minutes.

10. 10

    Season to taste with salt and pepper.

11. 11

    Sprinkle shredded basil over chicken.

12. 12

    Serve immediately.