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    You are in: Home / Recipes / Chicken Tagine With Apricots and Honey Recipe
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    Chicken Tagine With Apricots and Honey

    Chicken Tagine With Apricots and Honey. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    justcallmetoni's Note:

    A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

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    Units: US | Metric


    1. 1
      Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
    2. 2
      Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
    3. 3
      Mix the remaining flour into the broth, removing any lumps.
    4. 4
      In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
    5. 5
      Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
    6. 6
      Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
    7. 7
      To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.

    Ratings & Reviews:

    • on December 16, 2006


      I found that the cooking and preparation times for this recipe are way out -- it took about twice as long as stated! (Just dicing a squash takes forever; and simmering 'til tender takes at least 15 minutes, covered... but I digress!) Despite this and that, whilst the recipe isn't complicated, there are a lot of ingredients to play with, it was surprisingly tasty and worth the hassle. The honey was somewhat lost and it could have done with a few more currants; but by in large, it was good -- the apple is a great addition. (Oh, by the way, if you don't get canned chickpeas, they need to soak overnight: I didn't realise this, but managed to make them reasonable by microwaving the Hell out of them!) Finally, don't forget the cinnamon -- it's mentioned as an ingredient, but doesn't show in the recipe: I assume it goes in at step 2.

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    • on June 12, 2007


      This is Great comfort food. Has many flavors mainly sweetness which overpowered the spices. I missed the saltiness in this dish from either nuts, green or black olives, preserved lemons would have given it a nice touch. Also some cilantro or parsley would brighten up the dish. Thanks Toni! OK I`m weird I heated this for breakfast with the addition of green olives, almond slices and cilantro. I very Highly recommend to add these to you dish. Loved it. Thanks again Toni.

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    • on January 24, 2007


      I loosly followed the recipe, but it came out sweet, nicely spiced and delicious. I floured and cooked the chicken breasts whole and kept them separate. I made the sauce on its own and thickened with a little cornstarch and water to preserve the color. Then poured the sauce over the chicken at the end.

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    Read All Reviews (7)


    Nutritional Facts for Chicken Tagine With Apricots and Honey

    Serving Size: 1 (587 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.1
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.1 g
    Cholesterol 65.8 mg
    Sodium 1110.9 mg
    Total Carbohydrate 106.8 g
    Dietary Fiber 12.8 g
    Sugars 29.1 g
    Protein 40.7 g

    The following items or measurements are not included:

    white wine vinegar

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