Chicken, Apple & Rosemary Tagine

This was a lockdown Tagine, using ingredients I had in the cupboards. It is similar to another recipe I would make using apricots and rosemary.

Simple ingredients, easy recipe, amazing taste.

Ingredients:

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 chilli, whole

400g Chicken, I used wings and breast. You can use thighs, or all breast. 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)

Method:

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 of 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, or you may need a little more, you can judge this.

Drizzle in the honey and season really 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 over cook 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 reduce the sauce too much.

Serve with a sprinkle of sumac.

Alternatives: 

Apple can be replaced with apricots dried or fresh, nisperos or pears. 

You could use dried rosemary if you haven’t got fresh.

Ras El hanout, if you don’t have this you can just add cumin powder.

Make it #VEGAN…remove the butter, replace the chicken with chickpeas and veggies, replace the honey with Maple syrup.

Enjoy xx

#foodnetworkuk#stayhomegetcooking#stayhome #food52 #bbcgoodfoodme#foodlove#recipe #blog #buzzfeedfood#foodblog

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Chicken, apple & rosemary tagine

edit7

by Lulu Lemon and Lace

Ingredients:

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 chilli, whole

400g Chicken, I used wings and breast. You can use thighs, or all breast. 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)

Method:

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 of 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, or you may need a little more, you can judge this.

Drizzle in the honey and season really 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 over cook 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 reduce the sauce too much.

Serve with a sprinkle of sumac.

Alternatives: 

Apple can be replaced with apricots dried or fresh, nisperos or pears. 

You could use dried rosemary if you haven’t got fresh.

Ras El hanout, if you don’t have this you can just add cumin powder. 

Make it #VEGAN…remove the butter, replace the chicken with chickpeas and veggies, replace the honey with Maple syrup.

Lulu xxx

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