Spicy Chicken tagine with apricots

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

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.