Chicken Pumpkin & Apricot Tagine

Chicken Pumpkin & Apricot Tagine

This is inspired by Moroccan dishes. Serve with green beans or spinach salad.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 233

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1 tbsp rice bran oil
1 onion diced
1 tsp grated fresh ginger
1 garlic clove, sliced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
4 skinless, boneless chicken thighs, diced
1 can diced whole peeled tomatoes
2 cups chicken stock
2 cups pumpkin, peeled & diced
½ cup diced apricots
1 cup couscous
1 tsp lemon zest
3-4 dates, chopped
1 tsp chilli & lime seasoning or similar
1¼ cups boiling water
1 tbsp fresh parsley, chopped
¼ cup toasted flaked almonds


In a large saucepan, heat the oil and gently sauté SIDS CRAZY SALT, onion, ginger, garlic, spices and chicken for 4-5 minutes until lightly browned and fragrant.
Add the tomatoes, stock, pumpkin and apricots, then cover. Simmer gently for 15 minutes until the chicken is cooked. Remove the lid and let the juices reduce and thicken for a further 5 minutes.
Put the couscous, lemon zest, dates and seasoning into a glass or stainless steel bowl, pour over the boiling water, cover and let stand for 5 minutes. Fluff up with a fork.
Serve the fragrant chicken over the couscous and top with fresh chopped parsley and flaked almonds.