Chicken Tagine with Apricots and Raisins  

(high protein, dairy free, family friendly)

This chicken tagine recipe is a perfect one dish family meal, loaded with nutrient dense ingredients and bursting with warming flavour. ​

Slow roasted chicken with bright coloured vegetables offer a healthy dose of protein, iron, antioxidants, B vitamins and fibre.  

​Dried fruits add a hint of sweetness and the flavours meld together beautifully with a mix of warm spices. ​​

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

​Chicken Tagine with Apricots and Raisins

Recipe Makes: 6 servings 
Prep Time: 10 minutes 
Cook Time: 10-15 minutes, plus 1 hour in the oven

Ingredients

500 g skinless chicken breast, cut into pieces 
1 Tbsp olive oil 
1 large onion, diced 
1 inch of ginger, peeled and minced 
1 clove garlic, minced 
3 large carrots 
1 red pepper 
1 medium zucchini 
3 cups chicken stock 
425 mL can chickpeas, drained and rinsed 
1/4 cup raisins 
1/4 cup dried apricots 
1/4 tsp cinnamon 
1/4 tsp turmeric 
1 tsp cumin 
1 tsp smoked paprika 
1 tsp medium curry powder

Garnish (optional) 
1/4 cup sliced almonds 
fresh coriander 
​

Instructions ​
​
​1. Preheat the oven to 160 F (with fan) 320 C. 
​
2. In a cast iron pot, add olive oil over medium-high heat. When the oil is hot, add the chicken and brown on both sides, about 3 minutes per side. You don't need to cook the chicken through. Basically, you just want to sear the chicken to seal in the juices but not cook through. 

3. When the chicken is seared on both sides, remove it from the pan and set aside. Do not clean the pan. All those little brown bits are going to add loads of flavour. Add a drizzle of olive oil, toss in the onion, and a small amount of chicken stock, so it doesn't burn. Sautee the onions until they become translucent and golden. 

4. Add the ginger and garlic, and cook for 1-2 minutes. Add a bit more chicken stock to keep everything from sticking to the bottom of the pan. 

5. When the onion starts caramelizing, stir in the spices. Sautee the spices with the onion for about 1-2 minutes and then add the remaining chicken stock. 

4. When the liquid begins to boil, add the carrot, zucchini, red pepper, chickpeas, raisin, and apricots. 

5. Reduce the heat and nestle the chicken pieces back in with the vegetables. Put the lid on the pot and place the entire dish in the oven for 1 hour. 

6. Remove from the oven. Serve into individual dishes, garnish and enjoy! 

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Keely Fraser, MSc. PDt. 
​Registered Dietitian