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Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

Adapted from Tagine: Spicy Stews from Morocco by Ghillie Basan

3 tablespoons olive oil
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
2 cinnamon sticks
3kg whole chicken, cut into 4 pieces
3/4 cup dried sour apricots
2 tablespoons honey
1 (14 ounce) can plum tomatoes or whole tomatoes, with their juice
Sea salt
Fresh ground black pepper
4 tablespoons fresh basil, shredded

Heat olive oil in a tagine or heavy-based casserole dish. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften. Stir in halved rosemary sprigs and the cinnamon sticks. Add chicken and brown on both sides.

Toss in the apricots and honey. Stir in plum tomatoes with their juice. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots. Bring liquid to a boil, then reduce heat to low. Cover with a lid and cook gently for 35 - 40 minutes.

Season to taste with salt and pepper. Sprinkle shredded basil over chicken. Serve immediately.