Chicken and Chickpea Tagine

  • Yield 4 servings

A spice, lemony, fragrant chicken stew comes together in one pan and is served over couscous.


16 ounces fully cooked grilled chicken breast strips, chopped
1 -- onion chopped
1 tablespoon garlic, chopped (from a jar)
1 cup chickpeas, drained
1 can chopped tomatoes (not drained)
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 teaspoons smoked paprika
8 ounces dried, chopped apricots
1 tablespoon sugar
2 tablespoons cornstarch dissolved in 1/3 cup cold water
1 teaspoon lemon pepper blend
1 tablespoon grated lemon zest
2 teaspoons ras el hanout spice
1 box whole wheat couscous
-- Lemon slices and lavender sprigs or flowers, if available


  1. Mix all ingredients together in a large saucepan, and simmer gently for 10 to 15 minutes, or until stew is hot and thick.
  2. Prepare couscous according to directions on box while stew is cooking. Serve tagine stew over couscous.



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