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Orange-Apricot Chicken Tagine

Orange-Apricot Chicken Tagine


  • 1 tablespoon canola oil
  • 4 small skinless chicken breasts, approximately 4 ounces each
  • 1 yellow onion, sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 cup 100% Florida orange juice
  • 1 tablespoon turmeric
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 saffron thread, optional
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 cup dried apricots
  • 1 cup diced fresh tomatoes
  • 1/2 cup cashews, chopped and toasted
  • 2 tablespoons fresh cilantro, chopped


  1. Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve.
  2. Add onion, garlic and ginger to tagine; sauté for 3 minutes.
  3. Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil.
  4. Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts. Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked.
  5. Garnish with cashews and cilantro; serve immediately.
  6. Serve Orange-Apricot Chicken Tagine with cooked couscous.

Makes 4 servings.

Recipe and photo credit (used with permission): Florida Department of Citrus

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