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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in a large pan over medium heat until softened.
Add ginger, cumin, and cinnamon and stir to combine.
Add the chicken thighs to the pan and cook for 5-8 minutes until browned.
Stir in the apricots, chopped tomatoes, honey, and stock.
Bring to the boil, cover, reduce heat and simmer for 30-35 minutes.
Add the olives and couscous and simmer for a further 5-10 minutes until the couscous is cooked.
Season with black pepper and stir in lemon zest and coriander.
Serve and enjoy.
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For a vegetarian version, replace chicken with chickpeas.
Adjust the sweetness by varying the amount of honey.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their juiciness and flavor.
Is it necessary to use both chicken and vegetable stock?
No, you can use either chicken or vegetable stock based on your preference.
Can I prepare this dish in advance?
Yes, the flavors develop even more when made a day ahead.
What can I serve with this tagine?
Serve it with couscous or crusty bread to soak up the sauce.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
