Chicken and Apricot Tagine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet-and-savory Mediterranean dish with apricot glaze, chicken, and couscous. This mediterranean-inspired chicken (gluten-free) ready in about 40 minutes pairs chicken thighs, apricots, couscous for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 400g chicken thighs, season with salt and pepper, and cook for 5-6 minutes per side until golden brown and nearly cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
  2. Step 2: Reduce heat to medium, add 2 cups apricots (cut into 1/2-inch chunks) and 1 tsp cinnamon. Cook for 8-10 minutes, stirring occasionally, until apricots soften and release their juices. Tip: Avoid stirring too frequently to allow the chicken to develop a caramelized crust.
  3. Step 3: In a separate pot, bring 1 1/2 cups chicken broth to a boil. Remove from heat, stir in 1 cup couscous, cover, and let sit for 10 minutes until liquid is absorbed and couscous is fluffy. Fluff with a fork and mix gently with the chicken and apricot mixture.
  4. Step 4: Transfer the chicken and apricot mixture to a serving dish. Top with 2 tbsp pine nuts roasted in a preheated 350°F (175°C) oven for 8-10 minutes until golden and aromatic. Tip: Roasting the pine nuts enhances their nutty flavor and adds texture.

Frequently asked questions

How long does Chicken and Apricot Tagine take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Apricot Tagine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken and Apricot Tagine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Apricot Tagine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chicken and Apricot Tagine gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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