Servings: 4 people
Calories: 439kcal
Equipment
- Tagine or heavy based casserole dish
Ingredients
- 1 tbsp olive oil
- 4-6 chicken thighs 1 thigh per person for large thighs, or 2 if smaller thighs
- 1 onion finely chopped
- 3 sprigs rosemary 1 finely chopped, and the other two cut in half
- 1½ inch piece of fresh ginger peeled and finely chopped or grated
- 2 red chiles seeded, and finely chopped
- 1-2 cinnamon sticks
- 10-12 dried apricots
- 1 tbsp honey
- 1 28 oz can plum tomatoes with their juice
- sea salt and freshly ground pepper
- ½ cup roughly chopped basil, parsley, cilantro, or a mixture for garnish
Instructions
- Heat a tablespoon of oil in a tagine or a heavy based casserole dish over medium heat. Brown the chicken thighs on both sides, about 3-5 minutes a side. Remove the thighs from the pan and set aside. Leave 2-3 tablespoons of fat in the pan, removing and discarding any excess fat.
- Add the the onion, chopped rosemary, ginger and chiles to the pan and sauté until the onion is soft and translucent, about 5 minutes.
- Add in the rosemary sprigs, cinnamon sticks, apricots and stir in the honey.
- Stir in the plum tomatoes and their juice. Nestle in the browned chicken thighs.
- Bring the liquid to a boil, then reduce the heat to low. Cover, and gently simmer for 35-40 minutes.
- Taste and season with salt and pepper.
- Garnish with the fresh herbs and serve with couscous on the side.
Nutrition
Calories: 439kcal | Carbohydrates: 23g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 122mg | Potassium: 694mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1680IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg
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