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Chicken tagine with apricots and chickpeas

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When you're in the mood for a comforting, slow-cooked meal, make this Moroccan chicken tagine with apricots and chickpeas.

  • Serves4
  • Cook time1 hour 5 minutes
  • Prep time10 minutes
Chicken tagine with apricots and chickpeas


  • 8 Coles RSPCA Approved Chicken Thigh Fillets (about 1kg), halved
  • 1 tbs vegetable oil
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400g can crushed tomatoes
  • 400g can chickpeas, rinsed, drained
  • ½ cup (75g) dried apricots, halved
  • ½ cup (125ml) chicken stock
  • 1 tbs honey
  • Steamed couscous, to serve
  • 1½ tbs toasted slivered almonds, to serve
  • Coriander leaves, to serve

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.


  1. Step 1

    Preheat oven to 180°C. Season chicken with salt and pepper. Heat 2 tsp oil in a large ovenproof casserole dish with lid over medium-high heat. Cook chicken, in batches, for 5 mins, or until browned all over. Transfer to a plate.
  2. Step 2

    Heat remaining oil in same dish over medium heat. Add onion and cook, stirring for 5 mins. Add garlic, coriander and cumin. Cook for 1 min or until aromatic. Add tomato, chickpeas, apricot, stock and honey. Season with salt and pepper. Bring to the boil. Return chicken to the dish. Cook, covered, in the oven for 45 mins or until chicken is cooked through.
  3. Step 3

    Serve chicken tagine on couscous. Sprinkle with almonds and top with coriander leaves.