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Chicken Tagine
with apricots / green olives / almonds / couscous

Active: 40 minTotal: 1 hr 10 min
20161017 chicken tagine nm 6.jpg?ixlib=rails 2.1

Coating chicken in a tagine spice mix and then simmering it with vegetables, olives and sweet apricots gives it a tender texture and bright flavor. Couscous makes a great accompaniment to tagine because it soaks up all the flavorful cooking liquid.

Ingredients

Servings:
4
Metric
Tagine Spice Mix:
  • Paprika - 1 1/2 tsp
  • Coriander, ground - 1 1/2 tsp
  • Turmeric, ground (opt) - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Cinnamon (opt) - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Chicken Tagine:
  • Chicken thighs, boneless and skinless - 4
  • Tagine spice mix (ingredients listed separately) - 1 Tbsp + 1 Tbsp
  • Apricots, dried - 8, chopped
  • Cauliflower, frozen or fresh - 2 cups, florets
  • Onions, red - 1/2, chopped
  • Ginger - 1 tsp, grated
  • Lemons - 1/2, wedges
  • Parsley - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, chicken - 2 1/2 cups
  • Green olives, pitted - 1/2 cup
  • Lemon zest - 1 tsp
  • Almonds, slivered - 1/4 cup
  • Yogurt, plain or Greek - 1/4 cup
Couscous:
  • Stock, any variety - 3/4 cup
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous - 3/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Cook couscous - Double if making Wednesday’s meal. Combine stock, salt (portion for the couscous) and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  2. Make tagine spice mix - Combine paprika, coriander, turmeric, salt (the portion for the spice mix), black pepper, garlic powder, cinnamon and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Tenderize with a fork and season with half the tagine spice mix (reserve the other half). Marinate chicken in spice mix for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Apricots / Cauliflower / Onions / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)
  5. Lemons / Parsley - Prep as directed and store separately. (Can be done up to 3 days ahead)

Make

  1. Heat a Dutch oven or saucepan with cooking oil over medium-high heat. Add chicken and brown on both sides (don’t cook it all the way through), ~2 minutes per side. Set chicken aside. Pour excess grease out of pan, leaving ~1 Tbsp remaining.
  2. To heated pan add onions, ginger and parsley. Saute until onions are tender, 2 to 3 minutes.
  3. Add tomato paste and remaining half of spice mix and saute until well combined, ~1 minute.
  4. Pour stock over onions. Stir in cauliflower and apricots and bring to a low simmer (reduce the heat if necessary so that it is not boiling.)
  5. Add chicken back to the pan and cover. Simmer tagine, covered, until chicken is cooked through, 6 to 8 minutes.
  6. If couscous was made ahead, reheat briefly in the microwave (remember to reserve half if doubled).
  7. When tagine is finished cooking, stir in olives and lemon zest. Taste and season with some salt and pepper, if needed.
  8. Serve tagine over couscous with almonds and yogurt on top and lemon wedges on the side. Enjoy!
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Reviews

This meal has 41 reviews

Used double the spices as others recommended, otherwise followed the recipe exactly.

By: Amanda
Posted: Apr 22, 2017
Diet: Original

Used dates instead of apricots and mashed potatoes instead of couscous.

By: Jessica
Posted: Apr 03, 2017
Diet: Original

Lots of prep but so good it was well worth the trouble

By: Christopher
Posted: Mar 12, 2017
Diet: Original

I accidentally spilled a ton of red pepper into the spices, and didn't realize I had a vanilla flavored yogurt, but somehow this was still really good!

By: Jenna
Posted: Jan 11, 2017
Diet: Original

Delicious. I doubled the spices like other suggested. Next time, I won't double the salt. We loved it.

By: Megan
Posted: Dec 11, 2016
Diet: Original

Used 2x the chicken, marinated in the fridge all day. Cut up the chicken and cooked it for a further 15mins without the lid (the sauce still seemed very thin) and did not top with the yogurt. Really delicious!

By: Jannah
Posted: Dec 02, 2016
Diet: Original