Spicy Chicken With Apricots
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.--------------------------------------------------------------------------------------------------
