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Chicken tagine with apricots recipe

Chicken tagine with apricots recipe

177 ratings

Saffron adds glorious golden colour to this rich Moroccan tagine recipe. With sweet apricots, sticky honey, and tangy lemon, it's a great family dinner. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 478 calories / serving
  • Freezable
  • Dairy-free


  • 3 tbsp olive oil
  • 8 small chicken thighs
  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • large pinch saffron threads, crushed
  • 1tsp ground ginger
  • 1 tsp ground cumin
  • 1tsp ground cinnamon
  • 10 ready-to-eat dried apricots, cut into quarters
  • 1 lemon, juiced
  • 2 tbsp honey
  • small handful chopped coriander
  • 300ml (½pt) stock
  • 4tbsp flaked almonds, toasted

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    5g 23%
  • Sugars

    18g 19%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 20.5g Protein 37.5g Fibre 2.8g


  1. In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.
  2. Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes or until the chicken is tender and cooked through. Cut into a thick chunk of chicken to check that it is cooked through.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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