Dinner

Chicken and Apricot Tagine with Couscous

Name: Chicken and Apricot Tagine with Couscous
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 700 g Chicken thigh, skinless and boneless; 400 g Chickpeas, tinned and drained; 200 g Onion; 400 g Chopped tomatoes, tinned; 60 g Dried apricots; 400 ml Chicken stock; 15 g Olive oil; 3 cloves, about 9 g Garlic; A thumb, grated Fresh ginger; 2 tsp, about 4 g Ground cumin; 1 tsp, about 2 g Ground cinnamon; 520 g Cooked couscous

Thighs cooked slowly with chickpeas, dried apricots, cinnamon and cumin, served over couscous. 50 g of protein for 591 kcal a serving.

Calories: 591kcal
Protein: 50g
Fat: 15g
Carbs: 62g

Per serving, makes 4. 25 minutes of work, then forty-five minutes simmering. Published 8 September 2026.

Allergens

Gluten
Celery
Sulphites

Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless700 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chickpeas, tinned and drained400 g
Drained weight, about a tin and a half. Drained weight. A 400 g tin drains to about 240 g.
Onion200 g
Chopped tomatoes, tinned400 g
Dried apricots60 g
About eight, halved. They are 43% sugar, so this is where the sweetness and 30 kcal a serving come from.
Chicken stock400 ml
Made up from a cube or a pot.
Olive oil15 g
Garlic3 cloves, about 9 g
Fresh gingerA thumb, grated
Ground cumin2 tsp, about 4 g
Ground cinnamon1 tsp, about 2 g
Cooked couscous520 g
Cooked weight.

Method

Brown the thighs in the oil in a large casserole, in two batches so they colour, and set aside.
Soften the sliced onions for eight minutes, then add the garlic, ginger, cumin, cinnamon and a teaspoon of ground coriander if you have it, and stir for a minute.
Add the tomatoes, stock, chickpeas and apricots, return the chicken, and simmer with the lid half on for forty-five minutes until the chicken falls apart when pressed.
Make the couscous while it cooks and serve the tagine over it with chopped coriander.

Worth knowing

Makes four and freezes well. It is better the next day.
Couscous is a wheat product and carries the gluten flag. Swapping it for the same weight of cooked quinoa takes the gluten out and changes the calories by about 10.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.