1/4 onion, small
1/2 in. ginger root
4-5 red chilis, dried
1 T rosemary, dried
4 cinnamon sticks
1 c apricots, dried
1 can whole peeled tomatoes
4 chicken thighs
olive oil
Grate onion and ginger with olive oil in bottom of tajine and saute until soft. Add 4 to 5 dried red chilis, 1 tbsp dried rosemary, and 4 cinnamon sticks. Push mixture to one side of tajine and brown 4 chicken thighs. Add 1 cup dried apricots and 1 can whole peeled tomatoes. Cover tajine and bake at 350° for 1 hr.
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