Chicken & Apricot "Tagine"

Let's cook it
Difficulty Easy
Portions: 8
Total 65 min

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 Medium Onion (finely chopped)
  • 1 1/2 Tablespoon Rosemary (minced)
  • 1 Tablespoon Ginger (minced)
  • 2 Units Green Chili Peppers (diced)
  • 2 Sticks Cinnamon Sticks
  • 8 Pieces Chicken Thighs (cleaned and washed)
  • 1 Cup Dried Apricots (chopped)
  • 2 Tablespoons Honey
  • 1 Can Canned Tomatoes (with juice)
  • 2 Cubes MAGGI® Onion and Garlic Cubes
  • 2 Tablespoons Fresh Basil (finely chopped)

Instructions

  • 1.  Heat oil and butter in a heavy non-stick pot (or tagine). Add onion, rosemary, ginger and chilies. Sauté until the onion becomes soft.
  • 2.  Stir in cinnamon sticks and add the chicken thighs, brown them on both sides.
  • 3.  Add apricots and honey to the pot.
  • 4.  Pour tomatoes and their juice into the pot, crushing the tomatoes into smaller pieces with your spoon. Add Cubes to the liquid and bring to a boil. Cover the pot and reduce the heat to a simmer.
  • 5.  Allow this to cook for 35-40 minutes, until the chicken is cooked through.
  • 6.  Serve hot with basil garnish.

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