Chicken Tagine with Chickpeas and Dried Fruit

  • Yield: servings


2 onions, halved and sliced into moons
2 carrots, chopped
3pounds chicken thighs, boneless, cut into chunks
1/2cup raisins
1/2cup dried apricots
3cloves of garlic, chopped
1can of chickpeas, undrained
2cans of chicken broth
8ounces Tomato Paste
Juice of 1 lemon, plus 1/2 teaspoon grated peel
1tablespoon fresh grated ginger
1/2teaspoon cinnamon
2teaspoons cumin
1box of instant plain couscous, prepared to box directions
1/2cup pine nuts
2tablespoons vegetable oil
Salt and pepper to taste


  1. Saute carrots, chicken and onion in oil until vegetables are soft and chicken is cooked through. Add to large stock pot with chickpeas, lemon juice and peel, garlic, ginger, cinnamon, cumin, chicken broth, apricots and raisins and tomato paste. (You may want to mix a little of the broth with tomato paste to thin it a little prior to adding it.). Salt and pepper to taste. When serving, add some couscous to each bowl and sprinkle pine nuts on top.