- 1 tbsp. oil
- 25g butter
- 1 onion, chopped finely
- 2 cm piece of fresh ginger, chopped finely
- 3 stalks of rosemary, finely chopped
- 1/2 red chilli, seeded and finely chopped
- 1–2 cinnamon sticks
- 1 tsp. turmeric
- 1 tsp. ras el hanout
- 1 tin diced tomatoes
- 1 cup water
- 1kg chicken thigh fillets (around 8)
- 1 tbsp. manuka honey
- 1/4 cup dried apricots
- 1/4 cup pitted prunes
- Salt and pepper to taste
- Small bunch of coriander
- Preserved lemon (if desired)
- Heat oil and butter in a large heavy based tagine or saucepan until the sizzling subsides.
- Add onion, ginger, chilli and rosemary, and sauté until the onion is soft.
- Add the cinnamon sticks and remaining spices, cooking until there is a wonderful aroma (2-3 minutes).
- Add the tinned tomatoes and water (enough to cover the base of the tagine).
- Partially submerge the chicken and add the honey, dried apricot and prunes.
- Bring to the boil, then reduce heat, cover with a lid and cook for 35-40 minutes.
- Season to taste with salt and pepper.
- Add preserved lemon if desired and sprinkle over fresh coriander.