Ingredients
| 2 | tablespoons olive oil |
| 1 | pat butter |
| 1 | small onion, chopped |
| 1 1/2-inch piece fresh ginger, peeled and chopped | |
| 2 | red chilies, seeded and chopped |
| 3 | fresh rosemary sprigs |
| 1 | cinnamon sticks (1-2) |
| 8 | chicken thighs |
| 6 | ounces dried apricots |
| 2 | tablespoons clear honey |
| 1 | 14-ounce can plum tomatoes, with juice |
| water, as needed | |
| salt, as needed | |
| pepper, as needed | |
| 2 | tablespoons fresh basil, chopped |
| rice or couscous, optional |
Instructions
Heat oil and butter in medium-hot cast iron skillet or iron pot. Add onion, ginger and chilies until soft. Add rosemary sprigs and cinnamon sticks. Add chicken and brown on both sides. Add apricots and honey, then stir in tomatoes with juice. Add water, if needed to cover skillet bottom and apricots. Bring
to a boil, reduce heat and simmer gently for 35-40 minutes. Season with salt, pepper and basil, stir. Serve over cooked rice or couscous. Serves 4
