Chicken Tagine With Apricots And Almonds Recipe

Posted on
Photo: Chicken tagine with apricots and almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tagine with apricots and almonds Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken tagine with apricots and almonds.

For the marinade
1tsp cinnamon
1tsp ground ginger
½tsp turmeric
½tsp black pepper
1tsp salt
1tbsp olive oil
1 large chicken breasts, diced
25g butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 cups water
2tbsp honey
400g dried apricots, cut into halves
To garnish
200g flaked toasted almonds
sprig fresh coriander, roughly chopped
sprig fresh parsley, roughly chopped
500g couscous accompaniment
1 red pepper, roasted and diced (optional)


Mix all of the dry marinade ingredients together with 1tbsp olive oil. Stir in the chicken to coat well. Heat a large frying pan until very hot and quickly brown the chicken on all sides. Remove the chicken and any cooking juices from the pan and set aside in a bowl.

In a clean saucepan heat the butter and remaining oil. Add the onions and garlic and gently fry for 4 – 5 minutes without colouring.

Add the chicken and cooking juices, apricots, honey and water and stir well. Allow to simmer gently for approx 1 hour with the lid on or until the apricots are tender and the sauce has thickened. Stir frequently to prevent sticking or burning the base of the pan.

To serve, garnish with a generous sprinkling of flaked almonds, chopped coriander and parsley. Serve with couscous (plain or with roasted red peppers mixed in for more flavour)


The above recipe is also suitable for home freezing. It can also be cooked in a pressure cooker for approx 20 minutes, after firstly sealing the chicken.

The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option.

From TESCO realfood 

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *