It’s nice if you have either a clay or steel bottomed tagine, but it isn’t absolutely necessary. You could make this dish in a heavy, enameled Le Creuset or Staub or similar pot just as easily. First heat up some olive oil and butter and add some chopped onions, ginger, chopped chilies and fresh rosemary and saute for a minute or two.
Then add 8 chicken thighs and brown on both sides. Actually, I found the browning a bit difficult with the onions there, so I would suggest you brown the chicken first, remove it, then start with the onions and add the browned chicken back in after that.
Add a handful of apricots, half a handful of golden raisins if you have them, two tablespoons of good honey, a cinnamon stick and a small can of chopped plum tomatoes and a little water if necessary to have sufficient liquid in the pan. Cover and let this cook for some 25 minutes. Check it and taste it and add salt and pepper to taste.
Cook another 10-15 minutes until the sauce has thickened and add some fresh basil leaves if you have them (we didn’t). The chicken is moist, a little sweet from the apricots, raisins and honey, but balanced out by the acidity of the tomatoes. Really simple to make, excellent with couscous or perhaps even some brown or red rice.
Original recipe for “Spicy Chicken Tagine with Apricots, Rosemary & Ginger” from the cookbook “Tagine” by Ghille Basan.