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Chicken tagine with apricots, prunes and almonds


Rate this recipe 3/5 (47 Votes)
Chicken tagine with apricots, prunes and almonds 1 Picture


  • 2.5 lbs chicken (whole or in fillets cut into pieces)
  • 2 tomatoes
  • 2 onions
  • 8 oz prunes
  • a dozen dried apricots
  • 10-20 almonds
  • 1 scoop of saffron
  • 1 cube of vegetable broth
  • 1 pinch of cinnamon
  • 1 pinch of cumin
  • olive oil
  • salt and pepper
  • 1 tablespoon sesame seeds
  • 2 cups of water


Servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 45mins
Cost Budget Friendly


Step 1

In a Dutch oven brown the meat with chopped onions. Add salt and pepper, add the spices.

Step 2

Cut the tomatoes into cubes, add them and cook for 5 minutes.

Step 3

Add broth and simmer over medium heat for 20 minutes.

Step 4

Add apricots and prunes, cook another 10 minutes.

Step 5

Check for doneness and add a little seasoning and extend a little cooking if necessary.

Step 6

Brown the almonds and sesame seeds in a nonstick pan. Serve the tagine sprinkled with almonds and sesame seeds.

Step 7


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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