Spicy Chicken with Apricots, Rosemary and Ginger

Intro
I got the best Christmas present ever last year: a tagine! A gorgeous red tagine which can be used the oven or on the stovetop or even in the microwave. My clever son clearly has exceptional taste in woman because I'm fairly certain he didn't choose the presents this year.

So expect a whole bunch of recipes in a row because everything I have cooked so far has been gorgeous.


Recipe

• 2 tblsps olive oil
• a knob of butter
• 1 onion
• 3 sprigs rosemary - 1 chopped, 2 halfed
• 40g fresh ginger
• 2 red chillies or 1 teaspoon chopped chilli
• 1-2 cinnamon sticks
• 8 chicken thighs
• 175g dried apricots
• 2 tblsps clear honey
• 400g tin plum tomatoes
• sea salt
• black pepper
• small bunch basil leaves

Melt oil and butter in tagine, add chopped rosemary, onion, ginger, chilli and cook for a few minutes. Add the chicken and brown on both sides. Add cinnamon sticks. Toss in apricots and honey then stir in tomatoes. Add a wee bit of water if need be to ensure bottom of tagine is covered with liquid, tuck apricots under the liquid. Bring to boil, simmer 40 mins.

Serve with couscous, rice and green salad.

PS I used 750g chopped chicken breast and 1 tin of chopped tomatoes and a handful of cherry tomatoes.