Chicken Tagine with Honey and Apricots

From The Culinary Couple | Source Cooking Light

Serves 4.


  • 1 tablespoon extra-virgin olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 6 garlic cloves, coarsely chopped
  • 2 tablespoons honey
  • 1 tablespoon tomato paste
  • 1/2 cup dried apricots, quartered
  • 1 – 14 oz can low-sodium chicken broth
  • 2 cups cooked couscous


  1. Add olive oil to tagine (or Dutch oven or stockpot) and set over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt. Add chicken to tagine and cook until brown on all sides, about 4 minutes. Remove from pot.
  2. Add onion and sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, cinnamon, red pepper, and garlic; sauté for 1 minute, stirring constantly. Stir in honey and tomato paste and cook for 30 seconds, stirring frequently.
  3. Return chicken to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer for 1 hour, or until chicken is tender, stirring occasionally.
  4. Serve over couscous.