Chicken and Apricot Tagine

Chicken and Apricot Tagine
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

Serve this dish with whole-wheat couscous or quinoa for a traditional Moroccan meal. For a lower carb meal, serve over spiralized carrots or cauliflower rice.

  • Prep time
    15 min
  • Cook time
    35 min
  • Servings
    5 Servings
  • Serving size
    1 chicken thigh, 1/3 cup sauce
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 chicken thigh, 1/3 cup sauce
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 1.9g
    • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 340mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 10g
  • Protein 18g
  • Potassium 500mg
  • Phosphorus 190mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fruit, 2 Lean protein, 1 Fat



  • ground ginger
    1/2 tsp
  • ground cinnamon
    1/2 tsp
  • turmeric
    1/2 tsp
  • black pepper
    1/2 tsp
  • salt
    1/2 tsp
  • olive oil
    1 tbsp
  • Nonstick cooking spray
  • boneless, skinless chicken thighs
    5 thighs (about 3 1/2-oz each)
  • medium red onion (thinly sliced)
  • garlic (minced)
    4 clove
  • dried apricots (quartered)
    1/2 cup
  • low sodium chicken broth
    1 1/2 cup
  • fresh parsley (chopped)
    1/4 cup


  1. In a small bowl, combine the cinnamon, ground ginger, turmeric, ground black pepper and salt.

  2. Add oil and a generous amount of cooking spray to a large sauté pan over high heat.

  3. Season both sides of the chicken thighs with the spice mixture.

  4. Sear the chicken on both sides until golden brown, about 3 minutes per side.

  5. Add the onion, garlic and apricots and stir into the chicken thighs. Add the chicken broth and bring to a boil.

  6. Reduce to a simmer for 15 minutes or until chicken is cooked through and the internal temperature is at least 165°F.

  7. Remove the chicken from the pan and set aside.

  8. Bring the sauce to a low boil for 8-10 minutes or until reduced and slightly thickened.

  9. Add chicken thighs back into the sauce and stir to coat. Stir in the chopped parsley and serve.