Spicy Chicken Tagine with Apricots, Rosemary and Ginger

 

                    This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

4 portions

• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• 3 resh rosemary sprigs, 1 finely chopped, the other 2 cut in half
• 7.5 cm fresh ginger, peeled and finely chopped
• 2 fresh red chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 8 chicken thighs
• 1 cup ready-to-eat dried apricots
• 2 tablespoons honey
• 1 x 400g/14oz can plum tomatoes with juice
• Leaves rom a small bunch of fresh green or purple basil
• Salt and pepper
• Plain, Buttery Couscous, to serve (recipe below)

1. Heat the oil and butter in a tagine or heavy-based casserole dish ; add the onion, chopped rosemary, ginger and chillies and sauté until the onion begins to soften.
2. Stir in the halved rosemary sprigs and the cinnamon sticks ; add the chicken thighs and brown them on both sides.
3. 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.
4. Bring the liquid to the boil, then reduce the heat ; cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Shred the larger basil eaves and leave the small ones intact ; sprinkle them over the chicken and serve with Plain, Buttery Couscous.

Plain, Buttery Couscous

4-6 servings

• 2 cups couscous, rinsed and drained
• ½ teaspoon salt
• 400 ml warm water
• 2 tablespoons olive oil
• 2 tablespoons butter, broken into small pieces

To serve

• 1 tablespoon butter
• 2-3 tablespoons blanched, flaked almonds

1. Preheat the oven to 350F (180C).
2. Tip the couscous into an ovenproof dish, stir the salt into the water and pour it over the couscous ; leave the couscous to absorb the water for 10 minutes.
3. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them.
4. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper ; put in the preheated oven for about 15 minutes, until the couscous is heated through.
5. Meanwhile, prepare the almonds ; melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until the begin to turn golden, remove from the pan and drain on kitchen paper.
6. Take the couscous out of the oven and fluff up the grains with a fork.
7. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.

BON APPÉTIT