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Chicken Tagine
with apricots / green olives / almonds / cauliflower rice

Active: 40 min Total: 1 hr 10 min
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. Cauliflower rice stands in for the traditional couscous here to serve as a base for all the flavorful cooking liquid.

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp
Tagine Spice Mix:
  • Paprika - 2 tsp
  • Coriander, ground - 2 tsp
  • Turmeric, ground (opt) - 1 1/2 tsp
  • Salt - 1 1/4 tsp
  • Black pepper - 3/4 tsp
  • Garlic powder - 3/4 tsp
  • Cinnamon (opt) - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Chicken Tagine:
  • Chicken thighs, boneless and skinless - 6
  • Tagine spice mix (ingredients listed separately) - 1 1/2 Tbsp + 1 1/2 Tbsp
  • Apricots, dried - 8, chopped
  • Carrots, small - 2, chopped
  • 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 - 3 1/2 cups
  • Green olives, pitted - 1/2 cup
  • Lemon zest - 1 tsp
  • Almonds, slivered - 1/4 cup

Nutrition Facts

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Prep

  1. 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)
  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 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 / Carrots / Onions / Ginger - Prep as directed. Combine carrots and onions. Store apricots and ginger 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)

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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 and carrots. Saute until tender, 3 to 4 minutes.
  3. Add tomato paste, ginger, parsley and remaining half of spice mix and saute until well combined, ~1 minute.
  4. Pour stock over vegetables. Stir in 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. While tagine simmers, heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper.
  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 cauliflower rice with almonds on top and lemon wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (6)
Paleo (13)
Vegetarian (15)

42 reviews

Very good!! Rich flavors!

By: Christine
Posted: Apr 14, 2021
Diet: Original
0 Helpful

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

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

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

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

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

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

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
0 Helpful

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
0 Helpful