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Photo of Chicken, apricot and chickpea tagine by WW

Chicken, apricot and chickpea tagine

Total Time
45 min
20 min
25 min
Open your senses to the exotic aromas of this Northern African delicacy


Olive oil

1 tbs

Chicken thigh, skinless, raw

400 g, fat trimmed, cut into 2cm pieces

Brown onion

1 large, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground cumin

2 tsp

Dried coriander

2 tsp

Canned diced tomatoes

400 g

Chicken stock

1 cup(s), (250ml salt reduced)

Dried apricots

cup(s), (50g), chopped

Canned chickpeas, rinsed and drained

1 400g can, (400g can)

Baby spinach

100 g

Wholemeal lebanese bread

1 small, (75g), cut into quarters, to serve


  1. Heat half the oil in a large non-stick saucepan over medium-high heat. Add chicken and cook, stirring, for 2–3 minutes or until golden. Transfer to a plate. Add remaining oil and onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, ground cumin and coriander and cook, stirring, for 1 minute or until fragrant.
  2. Return chicken to pan, along with tomatoes, stock, dried apricots and chickpeas. Bring to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked and mixture is slightly thickened. Remove pan from heat and add spinach leaves, stirring until wilted. Season with salt and freshly ground black pepper. Serve tagine with Lebanese bread.


TIP: Use fresh prunes instead of apricots. Transport in an airtight container and microwave on high for 2 minutes.