Chicken Tagine

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Chicken Tagine

Supper Club editor Jenni here, filling in for Sam this week as she is on spring break with her family.

My kids had spring break two weeks ago, and I hate to admit it, but they were feeling a little sorry for themselves as we didn’t go on a big trip anywhere. We had friends who went skiing in Japan and others who drove a camper van through New Zealand, while we went to… a ropes course and an escape room. (Both still fun, but not quite the same stories to share at school later.)

Here’s the thing, though, where my kids lose any credibility — we happen to live in one of the top vacation destination spots already. Yes, we’re in Hawaii, and my children say things like “the beach AGAIN?! But we just went to the beach!” and they sometimes reminisce together about times they played in the snow. Grass is always greener, right?

For a spring break dinner that helped to transport us away from island life for an hour, we made Chicken Tagine. Tagine refers to a specific cone-shaped pot used often in North African cuisine. I have no tagine in my kitchen, sadly, but the recipe was already adapted so I knew I could use my Dutch oven. I also had no apricots, so I used my co-worker’s suggestion to sub dates. Finally, because we are a family who has our rice cooker out on the counter at all times, we skipped the couscous and served the chicken over white rice. In spite of all the recipe tweaking, this meal still smelled so, so good while cooking that my kids wandered into the kitchen and asked when it would be ready no less than four times. Bonus: this meal used minimal dishes — nothing reminds you more that you’re at home than a sink full of pots and pans!

If you spent the day skiing or at the beach, or if you were at a desk despairing over what to make for dinner (#reallife), this is the dinner to make tonight!

Travel to Morocco with a savory and aromatic stew, served over fluffy couscous.

  • Active Kitchen Time: 40-50 minutes
  • Yield: 4-6 servings


  • 1 onion
  • 3 cloves garlic
  • 1 ½ lbs boneless skinless chicken thighs
  • ½ cup dried apricots
  • ½ tsp ground turmeric
  • ¾ tsp ground coriander
  • ¼ tsp ground ginger
  • 1 tsp ground cumin
  • ¾ tsp ground cinnamon
  • 1 tsp + ½ tsp kosher salt
  • 1 (15 oz) can garbanzo beans
  • ½ cup + 1 ½ cups chicken broth
  • 1 ½ cups couscous
  • 2 Tbsp + 1 Tbsp olive oil

Supper Smarts:

  • Super Swaps: Sub dried dates for the apricots – the end result will just be a little sweeter.

  • Serving Suggestions: Replace the couscous with quinoa, rice, or pearled couscous for serving. Any precooked leftover grain can work as well — you just want something to soak up the delicious sauce from the tagine.


Cut ½ cup dried apricots in half. Add to medium bowl.
Cut 1 onion in half and peel. Cut away ends, cut into strips, and dice. Add to apricots.
Smash and peel 3 cloves garlic. Mince and add to apricots and onion. Set aside.
Add 1 ½ lbs boneless skinless chicken thighs, ½ tsp ground turmeric, ¾ tsp ground coriander, ¼ tsp ground ginger, 1 tsp ground cumin, ¾ tsp ground cinnamon, and 1 tsp kosher salt to large bowl. Toss with tongs to coat.
Heat 2 Tbsp olive oil in large pot over medium-high heat.
Use tongs to add chicken. Sear (cook without stirring) until browned on bottom, about 5 min.
Use tongs to flip chicken. Add apricots, onion, garlic, and ½ tsp kosher salt.
Cook, stirring occasionally, until onions are soft, 5-7 minutes.
Drain 1 (15 oz) can garbanzo beans and add to pot. Add ½ cup chicken broth. Turn heat to high and bring to boil.
Cover pot, turn heat to low, and cook until chicken is cooked through, about 15 min.
Meanwhile, prepare couscous. Add 1 Tbsp olive oil and 1 ½ cups chicken broth to small pot. Bring to boil over high heat.
Turn off heat, add 1 ½ cups couscous, cover, and let sit 10 min. Fluff with fork when ready. Serve with chicken. TASTE & SHARE!

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