Chicken tagine with apricots & almonds

Chicken tagine with apricots & almonds

Total Time
45 min
15 min
30 min
This Moroccan classic is known for its exotic blend of flavorings: sweetness from the dried fruit and honey and a spicy warmth from the cinnamon. Here, we’ve used chopped dried apricots, but golden raisins would make a good substitute. This stew-like dish is traditionally served over hot cooked couscous, but you could spoon it over another whole grain such as wheat berries or a starchy vegetable like steamed and cubed butternut squash. For a boost in flavor and burst of vibrant green color, stir in chopped fresh cilantro or green onions if on-hand. This recipe easily doubles to serve a crowd or as planned leftovers.


Cooking spray

4 spray(s)

Dried apricot halves

1 oz, about 4 large, cut into quarters

Fat free chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast

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

All-purpose flour

1 Tbsp


1 medium, chopped


1 tsp

Ground cinnamon

½ tsp

Slivered almonds

¼ cup(s), or whole blanched almonds

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Cooked couscous

2 cup(s), hot

Fresh parsley

2 Tbsp, chopped


  1. In small saucepan, place apricots and chicken broth and bring to simmer over medium heat.
  2. Meanwhile, coat large nonstick saucepan with nonstick spray and heat over high. Toss chicken with flour. Cook, stirring frequently, until chicken is golden brown, about 5 minutes. Stir in onion. Reduce heat to medium-low. Cook, stirring occasionally, until onion is very tender, about 10 minutes. Stir in honey and cinnamon, then stir in apricots, broth, and almonds. Season with salt and black pepper. Simmer until flavors blend and juices reduce slightly, about 10 minutes. Serve chicken over couscous and top with parsley.
  3. Serving size: about 3 oz chicken, 1⁄4 cup sauce, and 1⁄2 cup couscous