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    Home » Recipes » Easy Meals

    Easy Apricot Chicken Tagine with Chickpeas

    August 5, 2016 By Monika Last Updated July 21, 2022 4 Comments

    Jump to Recipe

    This delicious, aromatic, sweet and tangy apricot chicken tagine cooked in a rich tomato sauce with chickpeas requires surprisingly little effort and makes a fantastic weeknight family dinner.

    Check out also my easy Hungarian paprikash!

    Chicken with chickpeas in tomato sauce with almond flakes in shallow white dish.

    Why I love this recipe

    • It uses pantry ingredients, involves very little chopping and takes minutes to put together.
    • While the casserole is bubbling away you can prepare your side dish. Couscous, rice or quinoa are all good options.
    • It combines tangy and savoury with sweet and spicy. The end product is delicious!

    Apricot chicken tagine ingredients

    The only ingredients that require chopping in this chicken apricot tagine recipe are onion and garlic.  I used skinless, boneless chicken thighs and dried apricots and created a rich tomato based sauce including a little passata, chicken stock and 2 tablespoons of apricot jam.  This last ingredient tones down the sourness of the sauce and really enhances the flavour! I added chickpeas as well as chickpea water into the sauce for more substance (plus nothing gets wasted!).

    My Moroccan inspired spice mix is similar to the one I used in my recipe for crispy chicken legs.

    Apricot chicken ingredients in individual dishes.

    Step-by-step recipe instructions

    1.In a large shallow dish heat up 2 tablespoons of oil, add the spices, stir then add the onion and garlic and cook gently for 3 minutes until softened stirring frequently.  Push the mixture to the sides, add the chicken thighs and cook for 2 minutes on each side. 

    6 skinless chicken thighs with spices in large shallow dish.

    2. Add the chickpeas (plus chickpea water), passata, tomato paste, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often. 

    Top down view of chicken, chickpeas, dried apricots in tomato sauce in large shallow dish.

    3. Remove from the heat, adjust the seasoning if needed (and a splash of water if the sauce is too thick), scatter freshly chopped herbs and flaked almonds over the whole thing and enjoy!

    Side view of chicken thighs in tomato sauce with chickpeas in large shallow dish with lid in background.

    Serving suggestions

    I served my apricot chicken tagine with whole grain giant couscous but ordinary couscous, rice, bulgur wheat or quinoa are all great alternatives.

    Top tips

    • I do not recommend swapping white meat for dark meat in this recipe. White meat does not benefit from prolonged cooking (after 40 minutes of cooking it's likely to be chewy).
    • Best served hot.
    • The sauce will thicken after a while so if you are reheating leftovers the next day you may want to add a little water (and adjust the seasoning if needed). Keep refrigerated for up to 3 days.
    • Freeze for up to 3 months.

    Substitutions

    If you prefer not to use apricot jam add sweet chilli sauce. Garnish either with freshly chopped cilantro, parsley or mint (or a combination of these herbs)

    Chicken apricot in tomato sauce with giant couscous in white bowl with spoon.

    You might also like

    • Chicken Potato Winter Stew
    • Honey Chicken and Peaches with Cauliflower
    • Easy Sheet Pan Chicken Thighs
    • Spiced Yogurt Marinated Chicken Breast

    Check out also this collection of easy, healthy chicken recipes!

    Keep in touch!

    If you make this apricot chicken and chickpea tagine I'd love to know how it turned out for you. What did you serve it with? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Chicken with chickpeas in tomato sauce with almond flakes in shallow white dish.

    Easy Apricot Chicken Tagine with Chickpeas

    This delicious, aromatic, sweet and tangy apricot chicken tagine cooked in a rich tomato sauce with chickpeas requires surprisingly little effort and makes a fantastic weeknight family dinner.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: dairy free, gluten free, Moroccan Fusion
    Prep Time: 8 minutes
    Cook Time: 50 minutes
    Total Time: 58 minutes
    Servings: 5 servings
    Calories: 410kcal
    Author: Monika Dabrowski

    Equipment

    • Large shallow dish with lid

    Ingredients

    • 6 chicken thighs skinless, boneless
    • 12 dried apricots deseeded, whole or roughly chopped
    • 1x14.11oz can (400 g) chickpeas reserve chickpea water
    • 1 onion finely chopped
    • 2 garlic cloves finely chopped
    • ⅔ cup (160 g) passata
    • 2 tablespoons tomato puree
    • 1-2 tablespoons apricot jam
    • 2 tablespoons olive oil
    • ½ cup (120 ml) chicken stock
    • 1 teaspoon ground cumin and paprika each
    • ¼ teaspoon ground ginger, cayenne pepper, cinnamon and allspice each
    • Salt and pepper to taste
    • Cilantro/fresh coriander, parsley or mint for garnish plus almond flakes

    Instructions

    • In a large shallow dish heat up 2 tablespoons of oil, add the spices, stir then add the onion and garlic and cook gently for 3 minutes until softened stirring frequently.  Push the mixture to the sides, add the chicken thighs and cook for 2 minutes on each side. 
    • Add the chickpeas (plus chickpea water), passata, tomato puree, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often. 
    • Remove from the heat, adjust the seasoning if needed (and a splash of water if the sauce is too thick), scatter freshly chopped herbs and flaked almonds over the whole thing and enjoy!

    Notes

    • I do not recommend using white meat instead of dark meat in this recipe. White meat does not benefit from prolonged cooking (after 40 minutes of cooking it's likely to be chewy).
    • Substitutions: If you prefer not to use apricot jam add sweet chilli sauce. Garnish either with freshly chopped cilantro, parsley or mint (or a combination of these herbs)
    • The sauce will thicken after a while so if you are reheating leftovers the next day you may want to add a little water (and adjust the seasoning if needed). Keep refrigerated for up to 3 days.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 410kcal | Carbohydrates: 38g | Protein: 28g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 400mg | Potassium: 930mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1260IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Amy

      May 05, 2022 at 12:40 am

      This looks great! Do you think I could get away with not having real apricots and just using the jam? We don't have them available here. 🙁

      Reply
      • Monika

        May 05, 2022 at 9:16 am

        Hi Amy, yes, I am sure it would be fine. The recipe would still work.

        Reply
    2. goatsandgreens

      August 12, 2016 at 6:54 pm

      Looks like a wonderful and tasty new preparation!

      Reply
      • monidab@gmail.com

        August 12, 2016 at 7:24 pm

        Thank you! Glad you think so:)

        Reply

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    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

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