Chicken, Date, and Apricot Tagine

Becky Luigart-Stayner; Melanie J. Clarke

Use a chef's knife to cut up the chicken, onion, fruit, and herbs, and use a small paring knife to section the lemon and remove the strips of rind. Use the reserved chicken wings later to make stock.

Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick, 3/4 cup fruit mixture, and 3/4 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 15%
  • Fat: 8.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 45g
  • Carbohydrate: 54.8g
  • Fiber: 5.5g
  • Cholesterol: 118mg
  • Iron: 3.8mg
  • Sodium: 605mg
  • Calcium: 77mg


  • 1 (3 1/2-pound) whole chicken
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/3 cup sliced whole pitted dates
  • 1/3 cup sliced dried apricots
  • 2 teaspoons (1-inch) julienne-cut lemon rind
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh parsley
  • 1/3 cup lemon sections, peeled and chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 cups hot cooked couscous


  1. Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves, and 2 wings. Reserve chicken wings for another use.
  2. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic); cook 4 minutes, stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until the chicken is tender. Remove from heat; stir in the parsley, lemon sections, and cilantro. Serve over couscous.
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