Ingredients
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2 tablespoons extra virgin olive oil
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1 tablespoon butter
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1 onion, finely chopped
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3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
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3 tablespoons fresh ginger, peeled and finely chopped
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2 red chilies, seeded and finely chopped
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3/4 cup dried apricot
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2 tablespoons honey
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1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes, with their juice
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sea salt
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fresh ground black pepper
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4 tablespoons fresh basil, shredded
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1 lb boneless skinless chicken breast
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2 cinnamon sticks
Instructions
- 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.