Photo of Chicken Tagine with Apricots and Almonds by WW

Chicken Tagine with Apricots and Almonds

7 - 9
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
This Moroccan classic is known for its exotic blend of flavourings: sweetness from the dried fruit and honey and a spicy warmth from the cinnamon.


Dried apricot halves

32 halves

Fat free chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1-inch cubes

All-purpose flour

1 tbsp(s)

Uncooked onion(s)

1 medium, chopped

Ground cinnamon

½ tsp(s)

Slivered almonds

¼ cup(s), or whole blanched almonds

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste


1 tbsp(s)

Cooked couscous

2 cup(s), hot


  1. In a small saucepan, bring apricots and chicken broth to a simmer. Set aside.
  2. Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then sauté chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes. Stir in cinnamon and honey.
  3. Stir in apricots, broth and almonds; season to taste with salt and pepper. Simmer 10 minutes and serve over couscous. Yields about 3 ounces of chicken, 1/4 cup of sauce and 1/2 cup of couscous per serving.