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Photo of Apricot chicken tagine by WW

Apricot chicken tagine

Total Time
1 hr 25 min
25 min
1 hr
Traditionally cooked for many hours in a clay pot, we've adapted this North African dish so it can be cooked in less time in a saucepan.


Olive oil

2 tsp

Skinless chicken drumstick

8 individual, bone removed, lovely legs (buy 1kg), fat trimmed

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Moroccan seasoning

1 tbs

Chicken stock

1 cup(s), (250ml)

Apricot nectar

1 cup(s), (250ml)


2 medium, cut into 2cm pieces

Red capsicum

1 medium, cut into 2cm pieces


2 medium, cut into 2cm pieces

Canned chickpeas, rinsed and drained

1 400g can

Dry couscous

150 g

Flaked almonds

2 tbs, toasted

Fresh coriander

¼ cup(s), chopped


  1. Heat the oil in a large saucepan over medium-high heat. Cook the chicken, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  2. Add the onion to the pan and cook, stirring, for 3–5 minutes or until softened. Add the garlic and seasoning and cook, stirring, for 30 seconds. Stir in the stock and nectar.
  3. Return chicken to the pan and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes, turning the chicken halfway through. Add the carrot and capsicum and simmer for 15 minutes. Add the zucchini and chickpeas and cook for 5 minutes or until vegetables are tender. Uncover and cook for a further 5 minutes or until the sauce is thickened slightly.
  4. Meanwhile, place the couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and allow to stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains.
  5. Serve the tagine with the couscous and sprinkled with the almonds and coriander.