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Spicy Chicken Tagine with Apricots, Rosemary and Giner Recipe

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This recipe for Spicy Chicken Tagine with Apricots, Rosemary and Giner, by , is from Dinner's Ready Enjoying Life One Meal at a Time!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Kita


2 tablespoons olive oil plus a pat of butter
1 onion, finely chopped
3 fresh rosemary sprigs, I finely chopped, the other 2 cut in half
1 & inch piece of fresh ginger, peeled and finely chopped
2 fresh red chiles, seeded and finely chopped
1-2 cinnamon sticks
8 chicken thighs
6 ounces ready to eat dried apricots
2 tablespoons clear, runny honey
14 ounce can of plum tomatoes with juice
Sea salt and freshly ground pepper
Leaves from a small bunch of fresh green or purple basil

Heat the oil and butter in a tagine or heavy-based casserole dish. Add the onions, chopped rosemary, ginger, and chilies and saute until the onion begins to soften.
Stir in the halved rosemary sprigs and the cinnamon stick. Add the chicken thighs and brown them on both sides. Toss in the apricots with the honey, then stir in the plum tomatoes with the 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, then reduce the heat. Cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
Season with salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken. Can be served with plain couscous and a leafy green salad if you like.




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