Chicken Tagine with Dried Apricots and Chickpeas

19 Jan

Blog picsThis is a great recipe I’ve made numerous times and it’s always a hit. I’ve yet to try it in my newly purchased tagine – can’t wait! Works perfectly in any heavy-based casserole dish. Another REALLY  easy and extremely tasty recipe. A sure winner. Not sure where it originates from but I got it from a friend about 10 years ago (Thanks Jo!) and it’s still going strong.


  • 1,5kg chicken thigh (on the bone)
  • 3 onions – chopped or sliced
  • 50g butter
  • 3 tsp turmeric
  • 1 tsp ground ginger
  • 1 tbsp paprika
  • 2 tsp cinnamon
  • 100 g dried apricots
  • 1 tin chickpeas (drained)
  • Fresh coriander


  1. Put chicken and onion in a pan with butter and cover with enough water to submerge the chicken and onions.
  2. Boil and then simmer for 40-45 minutes
  3. Add spices, apricots and chickpeas
  4. Simmer gain for another 40 minutes, removing the lid to reduce liquid if necessary
  5. Sprinkle with fresh coriander and serve with couscous, rice or salad (rocket is nice!)

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