[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Photo of Chicken tagine with apricots and almonds by WW

Chicken tagine with apricots and almonds

Total Time
45 min
15 min
30 min


Dried apricots

4 whole, chopped

Chicken stock

1 cup(s), (250ml)

Dry couscous

1 cup(s), (190g)

Skinless chicken breast

450 g, cut into 3cm pieces

Plain flour

1 tsp

Brown onion

1 medium, chopped


2 tsp

Ground cinnamon

½ tsp

Slivered almonds

1½ tbs

Fresh flat-leaf parsley

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Add apricots and stock to a small saucepan, bring to a simmer over medium heat. Set aside.
  2. Place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes. Scrape with a fork to separate the grains.
  3. Meanwhile, add chicken and flour to a medium bowl, toss chicken to coat in flour, shaking off any excess flour. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook chicken, stirring, for 5 minutes. Stir in onion, reduce heat to medium-low, and cook for 10 minutes or until onions are very tender. Stir in honey and cinnamon.
  4. Stir in reserved stock mixture and almonds, simmer for 10 minutes. Season with salt and pepper. Serve with couscous and sprinkle parsley.