This comforting chicken tagine brings together tender chicken thighs, sweet apricots and creamy chickpeas in a warmly spiced tomato sauce. Our Ras El Hanout adds aromatic depth without overwhelming the gentle sweetness. It is an easy one-pot dinner that tastes even better after the flavours have had time to mingle.

🥣 Ingredients

• 1 tbsp olive oil
• 600g boneless chicken thighs, cut into large pieces
• 1 large onion, sliced
• 2 garlic cloves, finely chopped
• 2 tbsp Ras El Hanout
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml chicken stock
• 400g tin chickpeas, drained
• 100g dried apricots, halved
• Salt and black pepper
• Fresh coriander and cous cous, to serve

🍳 How to Make It

1. Heat the oil in a large casserole or tagine-style pan over a medium heat. Brown the chicken in batches, then transfer it to a plate.
2. Add the onion and cook gently for 6–8 minutes until softened. Stir in the garlic, Ras El Hanout and tomato purée for 1 minute.
3. Return the chicken to the pan. Add the tomatoes, stock, chickpeas and apricots, then season lightly.
4. Cover and simmer gently for 30 minutes. Remove the lid and cook for another 10 minutes until the sauce thickens and the chicken is tender.
5. Taste, adjust the seasoning and scatter with coriander. Serve with fluffy cous cous.

⏱️ Timings

Prep: 15 minutes · Cook: 50 minutes · Serves: 4

🍽️ Serving Suggestions

Serve straight away with the suggested accompaniments, fresh herbs and lemon. Leftovers can be cooled, covered and refrigerated for up to two days where appropriate.

✨ Why This Recipe Works

Apricots balance the savoury spices while chickpeas make the tagine filling without becoming heavy.

🛒 Get the Blend

Make this recipe with our Ras El Hanout.

🌶️ More Ras El Hanout Recipes

• Ras El Hanout Roasted Cauliflower Cous Cous Bowl
• Ras El Hanout Lamb Koftas with Mint Yoghurt
• Ras El Hanout Sweet Potato & Red Lentil Soup
• Ras El Hanout Salmon with Lemon Cous Cous
• Ras El Hanout Spiced Carrot & Hummus Flatbreads

Shop Ras El Hanout →

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