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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

    Average Rating:

    7 Total Reviews

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    • 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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    • on October 17, 2006

      Made this up for a crowd, but over cooked it just a tad. I had no currents so used some of those delicious dried cherries from The Pike Street Market. This still was delicious and most went back for seconds. Thank You for a great recipe, now to find a Tangine to put it in next time.

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    • on October 05, 2006

      How can I not give 5 stars for something we all loved & had for breakfast the following day? I *did* use bone in thighs because that's what I had available & please remember if you do this, it greatly affects the cooking time. The flavors are excellent. I needed some extra vegetation with our meal, so I threw in some sliced zucchini for the last 5 minutes. It was great; the kids raved. Thanks, Toni!

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    • on December 10, 2005

      I enjoyed this very much. I did not use the flour and instead of the vinegar, I added preserved lemon and followed Toni's suggestion and added a nice dash of harissa. I also substituted sweet potato for the squash. I do think that the dish needed the addition of the preserved lemon and the harissa for a bit of oomph to the flavor.

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    • on November 19, 2005

      I was somewhat disappointed with how this recipe turned out. The coating on the chicken was really good, but I discovered that I HATE turnips, and apparently only like chickpeas that are prepared (rather than straight from the can as I did). It was a lot of fun to make. The flavor was slightly sweet, which I liked, but it needed something to bring out more of the flavors. If I make this again, I will omit the evil turnips and the chickpeas from the recipe. It was a fun first try for Moroccan cooking at home.

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    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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