Spicy Chicken Tagine With Apricots Rosemary And Ginger Food

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER

Spicy Chicken Tagine With Apricots, Rosemary, and Ginger image

From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.

Provided by Amber Dawn

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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 1 (14 ounce) can whole tomatoes, with their juice
sea salt
fresh ground black pepper
4 tablespoons fresh basil, shredded

Steps:

Heat oil and butter in a tagine or heavy-based casserole dish.
Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
Stir in halved rosemary sprigs and the cinnamon sticks.
Add chicken and brown on both sides.
Toss in the apricots and honey.
Stir in plum tomatoes with their juice.
Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
Bring liquid to a boil, then reduce heat to low.
Cover with a lid and cook gently for 35 - 40 minutes.
Season to taste with salt and pepper.
Sprinkle shredded basil over chicken.
Serve immediately.

SPICY CHICKPEA TAGINE

Spicy Chickpea Tagine image

This is a simple & fast tagine for Vegetarians. The chickpeas offer a good source of protein. Serve with Recipe #260654

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
1 (15 ounce) can chickpeas, drained & rinsed
1 (15 ounce) can diced tomatoes
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon harissa (cayenne pepper can be substituted)
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon cumin

Steps:

Pour the oil into a tagine (or shallow casserole) & cook the onions for several minutes.
Next place all the rest of the ingredients in with the onions & stir. Cover & cook over low heat for 30 minutes.
Serve hot with thick bread.

Nutrition Facts : Calories 426.7, Fat 16.5, SaturatedFat 2.2, Sodium 940.5, Carbohydrate 60, Fiber 12.8, Sugar 6.8, Protein 12.9

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