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    St. Dalfour


Apricot Chicken Couscous Tagine

Warming and tasty. Perfect for dinner, served with yoghurt.

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  • 500g chicken breast fillets, thinly sliced
  • 3 tablespoon Moroccan spice mix
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoon extra virgin olive oil
  • 1 med onion, finely chopped
  • 3 cloves garlic, finely chopped1 jar St. Dalfour thick Apricot spread
  • 2 tablespoon raisins
  • 1 cup water
  • 4 x 175g tins of St. Dalfour Food to Go Couscous
  • 100g flaked almonds, toasted


Coat chicken with the spices, set aside for 5 minutes. Heat oil in a large frypan and sauté chicken until a golden colour and almost cooked.

Add onion and cook 2-3 minutes, stir in garlic.

Pour in apricot spread, raisins, water and simmer 3- 5 minutes until chicken is completely cooked.

Stir in couscous and cook another 2-3 minutes until heated through.

Sprinkle with almonds and serve with a dollop of Greek yoghurt and Lebanese bread.