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Serves
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Ingredients
  • 25 g salted butter
  • 1 tbsp olive oil
  • 1 large red apple, cored and cut into wedges (I removed the skin but you can leave it on)
  • 1 onion, sliced
  • 4 sprigs of rosemary, 3 with leaves removed and finely chopped, one left whole
  • 2 inch, chunk ginger, grated
  • 2 large cloves garlic, grated
  • 1 cinnamon stick
  • 1 tbsp heaped, Ras El hanout
  • 2 red chilli, whole
  • 400 g Chicken, I used wings and breast. You can use thighs, or all breast. I halved the wings and diced the breasts. Skinless is best otherwise the tagine is too oily.
  • 400 ml tin plum tomatoes
  • 200 ml water
  • 1 tbsp runny honey
  • Sea salt & pepper
  • Sumac for serving (optional)
Chicken, Apple & Rosemary Tagine Chicken, Apple & Rosemary Tagine
Chicken, Apple & Rosemary Tagine

This was a lockdown Tagine, using ingredients I had in the cupboards. It is similar to another recipe I would make using apricots and rosemary.


Simple ingredients, easy recipe, amazing taste.

Prep 15 minutes
Total 45 minutes

Method:

  • Heat the butter and oil, sauté the apple wedges until golden, remove and set aside.
  • Add the onions to this pan, you can add a little more oil if needed. Cook for 3 minutes then add the chopped rosemary, ginger and garlic. Keep stirring and cook for 2 minutes more, the smell will already be amazing.
  • Add the cinnamon, ras el hanout and chillies and mix well.
  • Add the chicken and coat in all of the spices.
  • Once the chicken has turned white on all sides, pour in the tomatoes and water. Use just enough water to cover the chicken; 200ml might be too much, or you may need a little more, you can judge this.
  • Drizzle in the honey and season really well with salt and pepper. Stir then tuck in the extra rosemary sprig. Simmer, covered, on low for 15 minutes if using breast, 25 minutes if using thighs.
  • Remove the lid, add the apple back to the pan and cook for a further 5-10 minutes. This will help reduce the sauce slightly. Try not to over cook if using breast as they will be dry. I would say only 5 minutes more for breast, closer to 10 for thighs. Just try not reduce the sauce too much.
  • Serve with a sprinkle of sumac.

Alternatives: 

Apple can be replaced with apricots dried or fresh, nisperos or pears. 

You could use dried rosemary if you haven’t got fresh.

Ras El hanout, if you don’t have this you can just add cumin powder.

Make it Vegan…remove the butter, replace the chicken with chickpeas and veggies, replace the honey with Maple syrup.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Chicken, Apple & Rosemary Tagine

This was a lockdown Tagine, using ingredients I had in the cupboards. It is similar to another recipe I would make using apricots and rosemary.


Simple ingredients, easy recipe, amazing taste.

favorite
print
rate
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 25 g salted butter
  • 1 tbsp olive oil
  • 1 large red apple, cored and cut into wedges (I removed the skin but you can leave it on)
  • 1 onion, sliced
  • 4 sprigs of rosemary, 3 with leaves removed and finely chopped, one left whole
  • 2 inch, chunk ginger, grated
  • 2 large cloves garlic, grated
  • 1 cinnamon stick
  • 1 tbsp heaped, Ras El hanout
  • 2 red chilli, whole
  • 400 g Chicken, I used wings and breast. You can use thighs, or all breast. I halved the wings and diced the breasts. Skinless is best otherwise the tagine is too oily.
  • 400 ml tin plum tomatoes
  • 200 ml water
  • 1 tbsp runny honey
  • Sea salt & pepper
  • Sumac for serving (optional)

Method:

  • Heat the butter and oil, sauté the apple wedges until golden, remove and set aside.
  • Add the onions to this pan, you can add a little more oil if needed. Cook for 3 minutes then add the chopped rosemary, ginger and garlic. Keep stirring and cook for 2 minutes more, the smell will already be amazing.
  • Add the cinnamon, ras el hanout and chillies and mix well.
  • Add the chicken and coat in all of the spices.
  • Once the chicken has turned white on all sides, pour in the tomatoes and water. Use just enough water to cover the chicken; 200ml might be too much, or you may need a little more, you can judge this.
  • Drizzle in the honey and season really well with salt and pepper. Stir then tuck in the extra rosemary sprig. Simmer, covered, on low for 15 minutes if using breast, 25 minutes if using thighs.
  • Remove the lid, add the apple back to the pan and cook for a further 5-10 minutes. This will help reduce the sauce slightly. Try not to over cook if using breast as they will be dry. I would say only 5 minutes more for breast, closer to 10 for thighs. Just try not reduce the sauce too much.
  • Serve with a sprinkle of sumac.

Alternatives: 

Apple can be replaced with apricots dried or fresh, nisperos or pears. 

You could use dried rosemary if you haven’t got fresh.

Ras El hanout, if you don’t have this you can just add cumin powder.

Make it Vegan…remove the butter, replace the chicken with chickpeas and veggies, replace the honey with Maple syrup.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com