Spices, apricots and raisins add flavour to juicy chicken in this recipe for a Moroccan-inspired tagine.


  • Spices for marinating the chicken:

  • 1.5 tsp ginger paste

  • 0.5 tsp cinnamon

  • 0.5 tsp ground cumin

  • 0.3 tsp ground cloves

  • 500 gr. Chicken

  • 50 gr. raisins

  • 300 gr. apricots (may be canned)

  • 1 onion

  • 3 cloves garlic

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 bay leaves

  • 1 cinnamon stick

  • 2 tbsp tomato paste

  • 1.5 cups stock


  • 1.

    Cut chicken into desired size pieces. Mixe spices for marinating the chicken and rub them into chicken pieces. Marinate it for at least an hour. Cut pitted apricots into halves.

  • 2.

    Heat the oil, fry marinated chicken pieces and remove them from the skillet. Fry chopped onion in a heavy bottomed pan for about 5 minutes. Add garlic, chili powder, cumin, coriander, mix everything well and fry for a few seconds. Add the fried chicken, apricots, raisins, bay leaf and cinnamon stick.

  • 3.

    Add stock add tomato paste, mix well and cover the pot. When it starts boiling reduce the heat and simmer for about 15 minutes. Usually its served with couscous.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 543kj
  • Fat Total 27g
  • Saturated Fat 7g
  • Protein 37g
  • Carbohydrate 38g
  • Sugar 24g
  • Sodium 406mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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