Chicken Tagine (w/ Dates & Apricots)

Bee's Baking - Chicken Tagine with Dates & ApricotsAdapted from David Bonom


1kg chicken meat, chopped
1 large onion, chopped
1 large carrot, chopped*
1 (400g) tin chickpeas, drained (240g) and rinsed*
1 teaspoon tumeric, ground
1 teaspoon cumin, ground
½ teaspoon cinnamon, ground
½ teaspoon ginger, ground
⅛ teaspoon red pepper, ground
20g (~5 cloves) garlic, minced
350ml reduced-salt chicken broth
65g dates, pitted and sliced
65g dried apricots, sliced
5g lemon rind, sliced thinly
1 lemon, sections sliced
½ teaspoon salt
10g parsley, chopped
5g coriander, chopped
30g flaked almonds*
10g honey*
300g (weighed when raw) couscous, cooked to serve*



1. Seal chicken pieces in a large pan
2. Add onion, carrot, tumeric, cumin, ginger, cinnamon, red pepper, and garlic
3. Cook for ~4 minutes until onion is soft, stirring occasionally
4. Add stock, dates, apricots, lemon rind, and salt
5. Bring to a boil, then cover and reduce heat
6. Allow to simmer for 15 minutes before adding the chickpeas, then another 15 until the chicken is tender
7. Remove from heat and stir in parsley, coriander, lemon sections, flaked almonds, and honey.
8. Serve over couscous.

Nutritional Information

– Recipe yields 6 servings
– Each serving (stew only) contains ~373 calories, 32g carbs, 43g protein, and 6g fat
– Each serving (with couscous) contains ~552 calories, 68g carbs, 49g protein, and 7g fat

Bee's Baking - Chicken Tagine with Dates & Apricots


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