Chicken and Apricot Tagine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet-and-savory Mediterranean dish with apricot glaze, chicken, and couscous. This Mediterranean-inspired chicken recipe (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 rice, quinoa, or a quick salad. 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.

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