Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Chicken Tagine with Apricots, Almonds & Chickpeas Recipes from The Kitchn

kept byIlanaKS
recipe byThe Kitchn

Serves 6 to 8

Leftover chicken tagine will keep refrigerated for up to a week.

• Tagine in the Oven: Prepare the tagine as directed, but instead of simmering on the stovetop, transfer the covered cooking pot to a 300° oven. Cooking time may be slightly longer. Finish on the stovetop as directed.

• Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. Prepare the onion and spice mixture on the stovetop as directed, including mixing in the broth and apricots. Pour the onion mixture over the chicken, cover, and cook for 4-6 hours on HIGH. Finish on the stovetop as directed.


3 pounds chicken legs and thighs (about 4 each)
1 yellow onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1-inch piece ginger root, peeled and minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 cup chicken stock
1 cup dried couscous
1/2 cup dried apricots, roughly chopped
1 tablespoon honey
1/4 cup almonds, roughly chopped
2 cups (1 15-oz can) chickpeas, drained and rinsed
2 tablespoons cilantro, optional, for serving
Olive oil



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook