This Tagine has simple ingredients is easy to cook and an amazing taste.

• 25g salted butter
• 1 tbsp. olive oil
• 1 large red apple, cored and cut into wedges (I removed the skin because of #crohns but you can leave it on)
• 1 onion, sliced
• 4 sprigs of rosemary, 3 with leaves removed and finely chopped, one left whole
• 2″ chunk ginger, grated
• 2 large cloves garlic, grated
• 1 cinnamon stick
• 1 heap tbsp. Ras El hanout
• 2 red chillies, whole
• 400g Chicken, I used wings and breast. You can use thighs, or all breasts. I halved the wings and diced the breasts. Skinless is best otherwise the tagine is too oily.
• 1 tin (400ml) plum tomatoes
• 200ml water
• 1 tbsp. runny honey
• Sea salt & pepper
• Sumac for serving (optional)

• Heat the butter and oil, sauté the apple wedges until golden, remove and set aside.
• Add the onions to this pan, you can add a little more oil if needed. Cook for 3 minutes then add the chopped rosemary, ginger, and garlic. Keep stirring and cook for 2 minutes more, the smell will already be amazing.
• Add the cinnamon, ras el hanout and chillies and mix well.
• Add the chicken and coat in all the spices.
• Once the chicken has turned white on all sides, pour in the tomatoes and water. Use just enough water to cover the chicken. 200ml might be too much. You may need a little more. You can judge this.
• Drizzle in the honey and season well with salt and pepper. Stir then tuck in the extra rosemary sprig. Simmer, covered, on low for 15 minutes if using breast, 25 minutes if using thighs.
• Remove the lid, add the apple back to the pan and cook for a further 5-10 minutes. This will help reduce the sauce slightly. Try not to overcook if using breast as they will be dry. I would say only 5 minutes more for breast, closer to 10 for thighs. Just try not reducing the sauce too much.
• Serve with a sprinkle of sumac.