Moroccan Tagine Chicken with Apricots & Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Tbs+ Olive oil
  • 3 pounds chicken drumsticks and/or thighs
  • 1 red onion, diced
  • ½ cup carrot, peeled and diced
  • ½ tsp salt
  • 2 cloves garlic, minced
  • Moroccan Tagine Simmer Sauce from Saffron Road
  • ½ cup dried apricots, chopped
  • ½ cup dates, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • salt and pepper
  • Couscous
  1. Lightly salt and pepper chicken pieces.
  2. Place dutch oven on the stove and heat 1 Tbs olive oil on medium-high. When warm, add chicken pieces and sear on both sides. Give each side about 4 minutes, or until lightly golden. Meat does not need to be cooked all the way through. If pieces do not fit all at once, sear them in groups, but make sure you have just enough oil in the bottom of the dutch oven for each group.
  3. When chicken is seared, remove to a clean dish, leaving just a tad of olive oil left in the pan.
  4. In dutch oven, saute onion and carrots with the teaspoon of salt. Cook until veggies are soft, and start to brown - about 10 minutes. Add garlic and stir for about 30 seconds.
  5. Add the Moroccan Tagine Simmer Sauce to the cooked vegetables and stir, until heated through, and slightly bubbly.
  6. Stir in the apricots and dates.
  7. Carefully fit all chicken pieces back in the dutch oven, on top of the sauce. No need to ladle the sauce over the chicken until after cooking.
  8. Place dutch oven in the oven and bake for 50 minutes at 350°.
  9. Remove dutch oven from the oven and carefully pull the chicken out onto a plate, using tongs.
  10. Stir chickpeas into the sauce, over medium heat. When sure that the chickpeas are heated through, and fully incorporated, remove dutch oven from heat.
  11. Serve chicken atop prepared couscous (I like to prepare mine in chicken broth), and spoon the sauce over the top of the chicken and couscous.
  12. Enjoy!!
Recipe by Clever Housewife at