Spicy chicken tagine

Ingredients for 4 servings:

• 2 tbsp olive oil
• 30 g butter
• 1 onion(s), finely chopped
• 1 sprig(s) rosemary, finely chopped
• 2 sprigs rosemary, halved
• 40 g ginger, peeled and finely chopped
• 2 chili peppers, red, pitted and finely chopped
• 1 stalk(s) cinnamon
• 4 chicken legs, washed cold and patted dry
• 175 g apricot(s), dried
• 2 tbsp honey, light
• 1 can of tomatoes, peeled, 400 ml
• Sea salt
• Pepper, freshly ground
• ½ bunch basil
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Chicken drumsticks with apricots, rosemary and ginger

Heat the oil and butter, sauté the finely chopped onion, half of the rosemary, ginger, and chili. Stir in the cinnamon stick and the remaining rosemary sprigs. After a short while, add the chicken thighs and sear on both sides. It is recommended to reduce the heat so that the spices do not burn. Now you can mix in the apricots and honey, and after a short cooking time, finally the peeled tomatoes with their juices. Add a little water if necessary and bring the liquid to a boil. You may need to reduce the heat again. Cover and simmer the thighs for about 35-40 minutes. Finally, you can season with salt and pepper to taste and sprinkle with the coarsely torn basil. Couscous goes perfectly with this dish, of course, but rice and potatoes are also delicious.