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Apricot chicken and chickpea tagine

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  • Dairy free
  • Egg free
  • Gluten free
  • Soy free
  • Wheat free
  • Lactose free

Rug up and enjoy our winter warming, Moroccan inspired, Apricot Chicken and Chickpea Tagine recipe.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes

Ingredients

  • 550g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, halved
  • 2 tbs spicy dukkah or pistachio dukkah
  • 2 tbs olive oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 410g can apricot halves in juice
  • 400g can chickpeas, rinsed, drained
  • 1 tbs honey
  • 100g chopped kale
  • ½ cup chopped coriander

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place chicken on a plate. Sprinkle both sides with dukkah. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 mins or until softened. Add chicken and cook for 1-2 mins each side or until golden.
  2. Step 2

    Add the apricot in juice, chickpeas, honey and ½ cup (125ml) water. Cover and cook for 5 mins. Reduce heat to medium. Uncover and cook for a further 10-15 mins or until the liquid is reduced and the chicken is cooked through. Add kale and stir until wilted. Stir in half the coriander. Season.
  3. Step 3

    Divide among serving bowls. Sprinkle with the remaining coriander.

The sumptuous flavours and aromas of Moroccan cuisine are something to behold. Sweet, spicy, satisfying and deliciously quick and easy, our Apricot Chicken and Chickpea Tagine recipe brings together the tempting tastes of Morocco in a meal the family will love. Moroccan tagine dishes are adaptable and apricots are right at home as a key ingredient. For a change, you might like to try our Lamb and Apricot Tagine recipe. With slow-cooked lamb, apricots, fresh dates and fragrant spices, this delicious recipe is a must-try for a dinner party. But if you've only got 30 minutes to put dinner on the table, you can still serve up a flavour-packed Moroccan-inspired dish. Our Lamb Meatball and Apricot Tagine is served with couscous, and is a great way to spice up your weeknights.

Nutrition Information

Per Serve

Energy: 1804kJ/432 Cals (21%)

Protein: 33g (66%)

Fat: 19g (27%)

Sat fat: 4g (17%)

Carb: 26g (8%)

Sugar: 17g (19%)

Fibre: 10g (33%)

Sodium: 336mg (17%)

    Apricot chicken and chickpea tagine

    Apricot chicken and chickpea tagine
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes
    Ingredients
    • 550g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, halved
    • 2 tbs spicy dukkah or pistachio dukkah
    • 2 tbs olive oil
    • 1 brown onion, sliced
    • 2 garlic cloves, crushed
    • 410g can apricot halves in juice
    • 400g can chickpeas, rinsed, drained
    • 1 tbs honey
    • 100g chopped kale
    • ½ cup chopped coriander
      Description

      Rug up and enjoy our winter warming, Moroccan inspired, Apricot Chicken and Chickpea Tagine recipe.

      Method
      1. Step 1

        Place chicken on a plate. Sprinkle both sides with dukkah. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 mins or until softened. Add chicken and cook for 1-2 mins each side or until golden.
      2. Step 2

        Add the apricot in juice, chickpeas, honey and ½ cup (125ml) water. Cover and cook for 5 mins. Reduce heat to medium. Uncover and cook for a further 10-15 mins or until the liquid is reduced and the chicken is cooked through. Add kale and stir until wilted. Stir in half the coriander. Season.
      3. Step 3

        Divide among serving bowls. Sprinkle with the remaining coriander.