Recipe Details

Orange-Apricot Chicken Tagine
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Orange-Apricot Chicken Tagine

  • Servings: 4


1 tbsp Canola Oil
4 sm Skinless Chicken Breasts (approximately 4oz each)
1 ea Yellow Onion sliced
1 tbsp Garlic minced
1 tbsp Fresh Ginger minced
1 cp Florida Orange Juice
1 tbsp Turmeric
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1 ea Saffron Thread (optional)
1 can Garbanzo Beans drained
1 cp Dried Apricots
1 cp Tomatoes fresh, diced
1/2 cp Cashews chopped and toasted
2 tbsp Fresh Cilantro chopped


Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve.

Add onion, garlic and ginger to tagine; saut├ę for 3 minutes.

Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil.

Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts.

Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked. Garnish with cashews and cilantro; serve immediately.