Chicken Tagine with Chickpeas and Dried Fruit

  • Yield servings

Chicken with chickpeas, lemon, garlic, and dried fruit are perfect served over fluffy hot couscous.


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



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