Photo from Tagines and Couscous cookbook
INGREDIENTS:
2 Tbs. Olive oil plus a pat of butter
1 each Onion, finely chopped
3 each Rosemary sprigs, 1 finely chopped and 2 cut in half
1 1/2 in pc Ginger, fresh, peeled and finely chopped
2 each Red chilies, fresh, seeded and finely chopped
1-2 each Cinnamon sticks
8 each Chicken thighs
6 oz Dried apricots, ready-to-eat
2 Tbs. Honey, clear and runny
14 oz Plum tomatoes in can with juice
tt Sea salt and black pepper, freshly ground
Bunch Fresh basil, green or purple
INSTRUCTIONS:
Heat the oil and butter in a tagine or heavy-based casserole dish. Add the onion, chopped rosemary, ginger, and chilies and saute until the onion begins to soften.
Stir in the halved rosemary sprigs and the cinnamon sticks. Add the chicken thighs and brown them on both sideds. Toss in the apricots with the honey, then stir in the plum tomatoes with their 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 to taste with salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve with plain, buttery couscous and leafy green salads, if liked.
Hellum's Kitchen 