Chickpea Tagine With Chicken and Apricots Recipe (2024)

Two very nice additions (separately or together) are butternut squash and eggplant. For the eggplant: quarter a medium eggplant lengthwise. After browning chicken, brown the cut sides of the eggplant, then remove it from pan and cut into cubes. Add the eggplant to the pot with the chicken in Step 2. For the butternut squash: add @2 c. cubed squash to the onions after browning, along with the ginger and garlic. Brown for a few minutes, then continue with the spices and proceed with the recipe.

Had some cut up chicken that needed to be cooked so I tried this recipe. Left out bulgur and found it didn't need it to thicken. Next time I would add a tablespoon or so of tomato paste to up the color. As it was, I used 2 tablespoons of turmeric and that did the trick.

Made 5 Jan, 2015 with following changes: I used 1 and 1/2 cups fresh tomatoes and only 1 cup chicken broth; I removed the fat from the pan after browning the thighs; I omitted the bulgur but mashed up some of the chickpeas as the thighs cooked to thicken the sauce and cooked the thighs for a total time of 40 minutes to increase their tenderness. Made with couscous. Very delish! Next time I will use boneless thighs.

Just passing on a suggestion someone else passed on (years ago) to me: I always have "fresh" ginger because I tuck whatever I don't use of a fresh root into a plastic bag each time I buy a root section and don't use it all, then store the left-over piece in my freezer. The frozen root -- or the part of it I need -- both peels (with a vegetable peeler) and grates like a dream (far more easily than fresh), and maintains its flavor for months.

It was delicious. I didn't use bulgur & served it over basmati rice. I substituted plums because I didn't have apricots & increased the amount. I also added some heat in the form of hot paprika. Will prepare it again, it's a good mid week dinner. Kudos

use the turkish apricots and prunes

Tumeric approx 1T
Curry 2 or 3 T
Cayenne 1/2 teaspoon
Add more ginger
Two cans tomatoes fire roasted
Eight thighs
Used quinoa

I adapted this recipe for the Instant Pot. Follow the recipe directions but add a full 15oz can of tomatoes. Cook for 14 minutes. Quick release. Cook the bulgar separately on the stovetop and mix together before serving. It was great. I’ll add more apricots next time.

I love this recipe. It freezes beautifully. I always double the spices and use whatever dried fruit I have. I use 'better than bouillon' for the chicken stock and hold back on salt. I also substituted quinoa for the bulgar on occasion. I use whatever canned tomatoes, i.e. crushed, diced, whole etc I have on hand. The end result is always tasty.

Left out the chicken. To make it more substantial for a vegetarian ginger: added 1 caramelized leek, doubled garlic, plus green olives, spinach and cilantro. Served over spaghetti squash with a yogurt sauce and shatta. A fantastic base recipe.

Less cinnamon, fewer apricots (so less sweet). Double (you heard me) the cumin, coriander and ginger, maybe the garlic too. Add crushed red pepper. Unbelievable. Regular wheat berries will do if you don't mind the added cooking time. So will hulled barley (pearl barley cooks quicker.)

Cut up chicken into 3/4" squares before cooking. It was a huge hit.

For me to be a 5-star dish, it needs to be less subtle about its heritage by doubling the apricots, 1 tbsp of ginger, and perhaps a bit of heat of harissa. I'd also go with boneless as well as skinless chicken. I used breasts and they did just fine.

A very nice dish - tried and tested multiple times. The only changes I’ve come to make versus the recipe are 1) increase the amount of fresh ginger, 2) make sure to use Turkish (and hence sweet) dried apricots, 3) use dried (and soaked) chickpeas instead of the canned kind, and 4) sprinkle red pepper flakes over each serving to add a touch of heat. Definitely a keeper of a simple recipe!

What a find! I've been to Morocco and it brought back memories. I added pine nuts and reconstituted a mix of dried wild mushrooms (Costco). Great texture and the mushroom liquid added a nice depth. Agree with other comments, it needs a little more heat. And I'll add some roasted carrots next time. BTW there's a nice YouTube video of Bitterman making this.

This is a very versatile (and forgiving) recipe. In keeping with the one-pot approach, I halved about 10 small potatoes and cut up 4 carrots; microwaved them 3 minutes while browning the chicken then added them with the chickpeas. No apricots or bulgur so added 1/4 cup of raisins & 1/4 cup sliced black olives then substituted a cup of couscous at the final stage. Came out great. Well, I should have increased the spices because of the addition of carrots & potatoes so I will next time. Thanks!

We loved this, would definitely make it again 🇩🇰

I used a rotisserie chicken - cut into chunks - which in the end of the cooking process looked more like pulled chicken. I added double the spices, plus a dash of nutmeg and a dash of curry powder. I didn't use bulger because we don't like it. I will serve with some grilled pita.Cilantro instead of parsley. Splash of fresh lime juice at servingIt tastes delicious. Presentation is good because of cilantro, but after starting to eat....not good to look at on the plate.

I liked this a lot. As is.

As cooked with these additions: red pepper flakes, 1/4 t turmeric, 1/2 t salt. In lieu of bulgier, add 1/2 c couscous in last five minutes and turn light off. I would also increase the apricots. Very tasty. Gets better (more intense flavor) when it sits a bit or when served as leftovers. Will definitely make again.

Very good. Made as directed but left out the bulgar, added green olives and served over brown rice. Used 2 bone in thighs and a breast.

I used one can of chickpeas, 2 cans of fire-roasted tomatoes and a can of water as well as 4 substantial carrots and doubled spices as suggested. A cup of quinoa added heft and made this delicious full meal.

Delicious meal. Needs hefty amount of salt and peeper so don’t by shy. Also added some balsamic vinegar for sweetness which helped balance the earthy spices. Highly recommend!

Made as written but subbed skinless/boneless chicken breast, chunked up, because that’s what I had. Not spicy. But OK for a weeknight dinner when fussy cooking wasn’t in my game plan. Filling and tasty. Used frozen garbanzos from the freezer, fresh tomatoes amplified with some frozen fire-roasted ones in the freezer. May make again, made today because I essentially had everything on hand.

The tagine and associated recipes have become part of my New Mexico kitchen. I have often used prepared pózole as a substitute for garbanzo beans. It is fun to experiment with this recipe. Chimayo red chile is a fantastic seasoning too. Always good.

Cannot eat chickpeas or bulgar, so omitted them. Coming off a cold, I wanted extra zing, so added 2/3 cup chopped Castraveltrano olives and 1/2 preserved lemon rind, finely chopped. It was a hit!

Double the spices. Raisins with dates.

Amazing. Used chicken breast, went heavy on seasoning and added harissa paste in lieu of tomatoes. Half apricot/half dates and pearl couscous.

This was a super day and fast tagline recipe. Definitely a keeper. I didn’t change much but add one more thigh and more garlic and ginger, etc. excellent recipe