Moroccan Chicken & Chickpeas Tagine

Preparation time: 10min, Cooking Time: 1 hour, Serves: 6-8


  • About 12-16 Chicken pieces(preferably drumsticks & thighs)
  • 1 Can KOO Chickpeas rinsed and drained
  • 4 Large Potatoes , cut into quarters 
  • 1 Cup Dried Apricot Halves
  • 1 Can Chopped Tomatoes
  • 1 Large Onion
  • 6 cloves of Garlic -finely chopped
  • 1 Tbsp grated Ginger
  • 1 Tbsp ground Cinnamon
  • 1 Tbsp ground Cumin
  • 1 Tbsp ground Coriander
  • 1 Tbsp Paprika
  • 1 Tbsp KOO Tomato Paste
  • 500ml Chicken Stock
  • 3 Tbsp Olive Oil
  • Salt & Pepper to taste
  • Fresh Coriander for garnishing (Optional)


  • Rinse and dry the chicken
  • In a heavy pot or tagine, heat the oil and sautĂ© onions on medium heat until golden brown (about 3min).
  • Add garlic then ginger and the rest of the spices and stir continuously.
  • Add Chicken pieces and close the lid. Let the chicken cook on medium heat for about 10min.
  • After 10min stir the chicken and ensure that all the pieces are coated with spices and cook for a further 5min.
  • Add tomatoes and stir. Now add KOO tomato paste and continue stirring. Cover the pot and let this cook for another 10-15min.
  • Add chicken stock, then potatoes, and stir. Let this cook until potatoes are almost soft (about 20min-30min).
  • Season with salt and pepper.
  • Add canned tomatoes and continue simmering for about 5min.
  • Add dried apricots and cook for a further 5-10minutes, or until the chicken is cooked through and the potatoes are soft.
  • Add KOO Chickpeas & stir. Taste for seasoning and add more salt & pepper if needed.
  • Cover the pot and let your tagine simmer for about 3min.
  • Serve with Savoury Couscous
  • Garnish with Coriander (optional)
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