Chicken and Apricot Tagine

Chicken and apricot tagine in a black bowl with a silver spoon in the tagine.
This Moroccan dish brings an exotic flavour to your classic chicken stew, with bursts of sweetness from NZ grown dried apricots. Heart-warming and delicious!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Servings 4 people



  • In a large pan or tagine, heat the oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
  • Add diced chicken to the tagine and fry until browned.
  • Add the tinned tomatoes, chicken stock stock, apricots, olives and honey and bring to a light boil. Lower the heat to a simmer and cover with a lid. Cook for 25-30 minutes, stirring occasionally, until the chicken thighs are cooked through.
  • Once cooked stir through the cooked couscous and garnish with sliced almonds and coriander.
Keyword dairy free
Tried this recipe?Let us know how it was!


  1. Nikki Pask on 04/06/2018 at 5:41 pm

    Can this be done in a slow cooker? If so, how would I amend the recipe to make it work on low.

    • Rhiannon Baldock on 04/06/2018 at 9:47 pm

      Hi Nikki,

      You could definitely use a slow cooker with this recipe! If you had time I would recommend browning the chicken and softening the onion first for a bit of added flavour, but alternately you could pop everything into the slow cooker for around 6-8 hours dependant on the size of your chicken thighs. I would also stir in 2 Tbsp flour mixed with water to form a paste to give the thick consistency you would reach from bubbling the sauce. Let us know how this works out!

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