Spicy Chicken With Apricots

Spicy Chicken With Apricots

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Ingrediënten

  • 2 tablespoons olive oil
  • knob butter
  • 1 onion finely chopped
  • 40 g fresh root ginger peeled and finely chopped
  • 1,5 cinnamon sticks
  • 8 skinless chicken thighs
  • 175 g ready-to-eat dried apricots
  • 1½ teaspoons harissa paste
  • 2 tablespoons honey
  • 1 x 400 g can chopped tomatoes
  • salt and pepper
  • small bunch coriander finely chopped, to garnish

Instructies

  • Heat the oil with the butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, ginger and cinnamon sticks and cook for 3 minutes to allow the flavours to mingle.
  • Add the chicken thighs and stir to coat well, then cook for 1,5 minutes.
  • Toss in the apricots.
  • Pour in enough water to cover the base of the tagine or saucepan, bring to the boil, then reduce the heat before covering and cooking gently for 15 minutes.
  • Beat the harissa, honey and chopped tomatoes together in a bowl, season with salt and pepper and tip the mixture into the tagine or saucepan.
  • Re-cover and cook gently for a further 40 minutes to let the flavours mingle.
  • Scatter the coriander over the top and serve with chunks of crusty bread and a salad, if liked.

Notes / Tips / Wine Advice:

For spicy chicken with rosemary & ginger,

heat the 2 tablespoons oil with a knob of butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the 1 finely chopped onion, 40 g fresh root ginger, peeled and finely chopped and 1 tablespoon finely chopped rosemary and cook for 3 minutes to allow the flavours to mingle. Add 8 skinless chicken thighs and stir to coat well, then stir in 1 teaspoon harissa paste and pour in 600 ml water. Bring to the boil, then reduce the heat, cover and cook gently for 1 hour. Season with salt and pepper and serve with couscous.
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Recipe Category Chicken / Fruit
Country Arabic / Moroccan

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