Chicken Apricot Rosemary tagine

Chicken + Apricot + Ginger + Rosemary Tagine

Ingredients:


  • 1 kg chicken thigh fillet (8 pieces), sliced
  • 3 tbs olive oil
  • 1 large onion, diced
  • 1 long sprig rosemary – 1/3rd finely chopped, the remainder cut in half
  • 40 g fresh ginger, minced
  • 2 red chillies, finely chopped (and de-seeded for the sensitive)
  • 2 cinnamon sticks OR 1 tsp freshly ground ginger
  • 2 tsp ground corriander seeds
  • 3 tbs honey
  • 200 g dried apricots, cut in halves
  • 1 x 400 g can cherry tomatoes
  • Salt
  • Simple couscous
  • 350 g couscous
  • 1 tbs olive oil
  • Salt

To serve

  • Bunch of corriander
  • Handful of pinenuts

Method:

  1. Prepare a tagine or heavy-based casserole over medium-high heat with olive oil. Add the onion, rosemary, ginger, chilli, cinnamon and corriander seeds and stir until fragrant.
  2. Add the chicken pieces and cook until golden brown.
  3. Add the honey, dried apricots, rosemary sprigs, cherry tomatoes and salt and stir to combine. Cover your tagine/pot with the lid and allow to simmer for 15 minutes or until chicken has cooked through.
  4. Remove lid and continue to simmer until the liquid has reduced to a sticky glaze (around 20 minutes).
  5. To prepare the couscous pour grains into a heat proof bowl and (just barely) cover with boiling water. Add oil, salt and quickly cover with plastic wrap. Allow to sit for 10 minutes to absorb the water. Remove plastic and fluff the grains with a fork.
  6. To serve place chicken tagine and couscous in separate, large dishes. Adorn with chopped coriander and pine nuts

http://www.alanabread.com/2012/01/chicken-apricot-ginger-rosemary-tagine/

No comments:

Post a Comment