Spicy Chicken tagine with apricots

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.1
  • Total Fat: 16.6 g
  • Cholesterol: 65.0 mg
  • Sodium: 293.1 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 27.5 g

View full nutritional breakdown of Spicy Chicken tagine with apricots calories by ingredient
Submitted by:

Introduction

This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma. It can be made with chicken pieces, pheasant, or duck and needs only a buttery couscous and a leafy salad to accompany it.
This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma. It can be made with chicken pieces, pheasant, or duck and needs only a buttery couscous and a leafy salad to accompany it.

Number of Servings: 4

Ingredients

    3 tbsps olive oil
    1 lb boneless skinless chicken breast
    2 c yellow onion, finely chopped
    3 sprig rosemary, 1 finely choped the other 2 cut in half
    1 1/2 inch ginger root slice, finely chopped
    2 whole red chiles, seeded and finely chopped
    2 whole cinnamon sticks, or 2 as needed
    3/4 c dried apricots
    2 tbsps honey
    14 ozs no salt added stewed tomatoes
    sea salt and fresly ground black pepper
    a small bunch of fresh green or purple basil leaves

Directions

1. Heat the oil ub a tagine or heavy-based casserole dish. Stir in the onion, chopped rosemary, ginger, and chiles and saute until the onion begins to soften. Stir in the halved rosemary sprigs and the cinnamon sticks. Add the chicken and brown them on both sides. 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.) Bring the liquid to a boil, then reduce the heat. Cover with a lid a cook gently for 35-50 minutes.

2. Season to taste with the salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve the dish immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JULIETTECAKE.

Rate This Recipe