Chicken Tagine with Apricots, Olives and Almonds

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 60 mins


1tablespoon olive oil
6 to 7-- chicken thighs, boneless and skinless, cut into 2-inch chunks
2tablespoons all-purpose flour
1medium onion, coarsely chopped
4cloves garlic, minced
2tablespoons ginger, minced
1teaspoon coriander, ground
1teaspoon cumin, ground
1cup dry white wine
2cups chicken broth
1cup dried apricots
1cup whole blanched almonds
1cup pitted green olives


  1. In large soup pot over high heat, heat olive oil.  In small glass bowl, place chicken and add flour.  Toss chicken to coat.  Place chicken in olive oil; brown on all sides.  Reduce heat to medium-low; add onion, garlic and ginger.  Saute about 5 minutes.  Stir in coriander and cumin; sauté until aromatic, about 30 seconds. Add wine.  Increase heat to high.  Boil until wine has reduced by half.  Stir in chicken broth, apricots, almonds and olives.  Bring to a simmer; reduce heat to low, cover pot and simmer for 45 minutes.  
  2. Serve over couscous.

Nutritional Info *per serving

  • Calories 680
  • Glycemic Load 5.58
  • Fat 40g
  • Saturated Fat 6g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 24g
  • Cholesterol 75mg
  • Sodium 1740mg
  • Potassium 1170mg
  • Carbohydrate 40g
  • Fiber 9g
  • Sugars 21g
  • Protein 36g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 25%