Spicy Chicken Tagine with Apricots and Rosemary
4 servings
60 minutes
Spicy chicken tagine with apricots and rosemary is a harmony of flavors infused with the aromas of spices and herbs. The origins of this dish trace back to traditional Eastern cuisines, where tagine symbolizes slow cooking and rich taste. Tender chicken thighs soaked in spicy notes of cinnamon, chili pepper, and fresh rosemary create a deep, warming aroma. Dried apricots and honey add a sweet softness to the dish, softening the spiciness of the spices. Serving it with couscous or bulgur completes the composition, turning it into a full-bodied, rich, and balanced meal. An ideal choice for a cozy family dinner or an impressive treat for guests.
1
Heat the oil in a tagine or any other thick-walled pot.
2
Sauté finely chopped onion and freshly grated ginger until the onion is soft, then add half of the fresh rosemary (don't try to substitute with dried, - the result will disappoint you!) and chili to taste along with a cinnamon stick broken into large pieces by hand. Set aside the second half of the rosemary.
- Onion: 1 head
- Grated ginger: 40 g
- Rosemary: 3 stems
- Chili pepper: 2 pieces
- Cinnamon sticks: 2 pieces
3
Add chicken pieces and fry until golden brown on both sides
- Chicken thigh fillet: 8 pieces
4
After that, add dried apricots with honey (the softer the apricots, the better; if they are not very soft, soak them in boiling water for 5 minutes and drain the water) and a can of finely chopped tomatoes in their own juice.
- Dried apricots: 175 g
- Flower honey: 2 tablespoons
- Chopped tomatoes in their own juice: 1 jar
5
Bring to a boil and cook covered on low heat for 35-40 minutes
6
Serve with couscous, bulgur, or rice, topped with remaining rosemary leaves and finely chopped basil.
- Rosemary: 3 stems
- Green basil leaves: to taste