- 2 Tbsp rice bran oil
- 4 chicken thigh fillets
- 1 onion finely chopped
- 1 chilli, seeded & finely chopped
- 2 cm fresh ginger finely chopped
- 1 sprig rosemary, leaves removed and finely chopped
- 1 cinnamon stick
- 200ml canned cherry tomatoes (i.e. ½ 400ml can)
- 1 cup dried apricots
Method:
- Add oil, onion, chilli, ginger and rosemary to tagine & saute uncovered until the onion's soft
- Add the chicken a & saute until sealed
- Add remaining ingredients and simmer covered for 40 minutes
- Serve with corn couscous
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