It's the dish you cook in and the recipe you make. Learn how to use a traditional cooking vessel, a tagine, to make a Spicy Tagine of Chicken with Apricots, Preserved Mandarin Orange, Rosemary and Ginger. Susan Green of Birmingham Bake and Cook Company gives this demonstration. She also offers cooking lessons at her store located in the Inverness area in Shelby County, Alabama. Visit http://bakeandcookco.com/ for more information.
Spicy Tagine of Chicken with Apricots, Preserved Mandarin Orange, Rosemary and Ginger
- 2 T Olive oil
- 1 T Butter
- 1 Yellow onion, small dice
- 1 Rosemary sprig, minced
- 1 ½" Ginger, fresh, peeled, minced
- 2 Red chilies, seeded, minced (if fresh are not available, substitute jarred Paquillo peppers)
- 1 – 2 Cinnamon sticks
- 2 Rosemary sprigs, halved
- 8 Chicken thighs or breasts
- ¾ C Dried apricots
- 1 Preserved mandarin orange, skin only, julienne
- 2 T Honey, clear
- 14 oz Plum tomatoes in juice, canned
- Chicken stock as needed
- Salt and freshly ground black pepper
- ½ bunch Basil, fresh, chiffonade
- Heat the olive oil and butter in the tagine over a medium high heat.
- Stir in the onion, chopped rosemary, ginger and chilies. Sauté until the onion is translucent.
- Stir in the cinnamon sticks and the rosemary sprigs. Add the chicken pieces and brown them evenly on both sides.
- Add the apricots, preserved mandarin orange peel, drizzle with the honey and stir in the plum tomatoes. Make sure there is enough liquid to cover the base of the tagine and to submerge the apricots. Use the chicken stock if necessary.
- Bring the liquid to a boil and then reduce the heat. Cover with the tagine lid and cook gently for 30 – 40 minutes until the chicken is cooked through and tender.
- Season with salt and pepper. Garnish with chiffonade of basil. Serve immediately.