Moroccan Chicken

This recipe works in combination with: Pollo Pomodoro & Rosemary Roasted Potatoes, Pork Cassoulet, Pork with Honey Roast Carrots. This recipe features in these meal plans: Winter Warmers.

Enjoy a taste of Morocco with this quick and tasty tagine with chicken and sweet apricots.


  • 30g of dried apricots, finely chopped
  • 1 skinless chicken breast fillet, cut into 2cm pieces
  • half a 227g tin of chopped tomatoes
  • 1/4 medium red onion (approx 185g each), finely chopped
  • 75g of couscous
  • 1/4 tsp mixed spices
  • 1 x small garlic clove, finely chopped
  • 1 tsp tomato puree
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • vegetable stock
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £2.58
  • Store cupboard: Typical
  • Calories per serving: 730
  • 5-a-day per serving: 4
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Moroccan Chicken photo

778 cooks think so


  1. Heat the oil in a saucepan and cook the onion and garlic for 3-4 minutes.
  2. Add the chicken to the saucepan and fry for 5 minutes, stirring occasionally, until lightly browned. Add the dried apricots, chopped tomatoes, mixed spices, tomato puree and lemon juice. Season with salt and pepper and gently cook for 15 minutes. Add a little water if the tagine becomes dry.
  3. Meanwhile, cook the couscous according to the packet instructions using vegetable stock. Season with salt and pepper.
  4. Spoon the chicken mix onto a bed of the cooked couscous and serve immediately.

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