Chicken Tagine

Chicken Tangine


  • 1 tablespoon olive oil
  • 6 or 7 boneless/skinless chicken thighs, cut into 2-inch chunks
  • 2 tablespoons all-purpose flour
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 cup dried apricots
  • 1 cup whole blanched almonds (see note)
  • 1 cup pitted green olives


  1. Heat olive oil in a large soup pot over high heat.
  2. In a small glass bowl, place chicken chunks and add flour. Toss chicken to coat.
  3. Place chicken in olive oil; brown on all sides.
  4. Reduce heat to medium-low; add onion, garlic and ginger. Sauté for about 5 minutes.
  5. Stir in coriander and cumin; sauté until aromatic, about 30 seconds.
  6. Add wine. Increase heat to high. Boil until wine has reduced by half.
  7. Stir in chicken broth, apricots, almonds and olives. Bring to a simmer; reduce heat to low, cover pot and simmer for 45 minutes.
  8. Serve.

Yield: 4 servings

You can buy almonds already blanched, or simply drop in boiling water for about a minute.

Recipe and photo credit (used with permission): National Chicken Council