Chicken Tagine With Apricots and Honey

"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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Chabear01 photo by Chabear01
Ready In:




  • 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.).
  • Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
  • Mix the remaining flour into the broth, removing any lumps.
  • 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.
  • 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.
  • 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.
  • 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.

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


  1. 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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