Post #2 Chicken Tagine

imageimageLet it snow let it snow… What a blizzard we’ve had today and it’s still snowing. I love winter and snow as long as it is not too cold. The delays in traffic have not gotten to me yet and I did not even mind the doubled commuting time this morning.











Soups and stews are winter food and also great for weekday meals as you can serve them several days. We got a tagine pot a few years ago and it splendid for stews, and tagines of course.

My husband treated me with this lovely chicken tagine. The recipe originates from Tagines & Couscous by Ghillie Basan.

For four portions you need: olive oil and butter, 6-8 chicken drumsticks, 1 onion, 1 tsp of dried rosemary/1 tbsp chopped fresh, 40 g fresh ginger, 2 red chillies (chopped and de-seeded), 2.5 dl dried apricots, 2 tbsp honey, 2 cinnamon sticks, 1 can of canned tomatoes, salt and pepper.

Sauté the chopped onion in the oil and butter. Add the chilli, ginger and rosemary. Add the cinnamon and the chicken. Stir in the apricots and the canned tomatoes. Cover and cook on slow heat for 35 minutes. Season with salt and pepper. Serve with couscous.



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