Spiced Apricot and Almond Tagine

This recipe works just as well with chicken and/or a selection of vegetables. The apricots are a big part of this tagine – so try and get the organic ones that have not been sulphur dried. They will be a dark colour and not bright orange. Serves 4



  • olive oil
  • 2 cloves garlic, crushed
  • 1 large brown onion (200g) chopped 1⁄4 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon ground turmeric
  • 1⁄2 teaspoon paprika
  • 1⁄2 cup blanched almonds
  • 1 cup dried apricots
  • 3 tablespoons honey
  • 1 1⁄2 cups chicken or vegetable stock
  • Fresh coriander to serve


  • 1kg chicken thigh and breast meat, cut into cubes
  • 1 cup plain yoghurt 1 tbsp minced garlic pepper

Or vegetables

  • 3 large potatoes, cubed
  • 2 large carrots diced
  • 1 eggplant, cubed
  • handful of green beans, halved 1 small fennel bulb, sliced


  1. Marinate the chicken in the yoghurt and garlic for a couple of hours.
  2. Heat some oil in a large frypan and add the garlic, onion and spices. Fry gently for about 5 minutes, making sure they don’t burn.
  3. Add chicken (excess yoghurt removed) and/or vegetables and almonds – and brown, uncovered for another 5 minutes.
  4. Place in the slow cooker with the apricots, honey and stock.
  5. Give a good stir to mix, then cook for 6 – 8 hours on low, stirring occasionally.
  6. To finish you can thicken the sauce with a tablespoon of cornflour mixed with some of the cooking liquid.
  7. Optional: If you want an extra nutty flavour you can add about 1⁄2 cup of ground almonds to the pot half an hour before serving.
  8. Sprinkle with a generous amount of coriander and serve with steamed couscous.

Photo Credit: David Lyons