MoroccanSpicy chicken tagine with apricots, rosemary and ginger

Source: The Modern Tagine Cookbook

Ingredients

Instructions

1. Heat the oil and butter in a tagine or heavy-based casserole. Stir in the onion, chopped rosemary, ginger and chillies and saute until the onion begins to soften. Stir in the halved rosemary sprigs and the cinnamon sticks.
2. Add the chicken thighs and brown them on both sides. 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.)
3. Bring the liquid to the boil, then reduce the heat. Cover with a lid and cook gently for 35 -
   40 minutes.
4. Season to taste with salt and pepper. Shred the large basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve the dish immediately.

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