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Chicken, Apricot and Olive Tagine

A wonderfully warming dish with abundant flavour. The apricots melt into the sauce giving it a lovely sweetness to contrast against the salty olives and the spices not only add to the brilliant flavour, but also have lots of health benefits too. Turmeric is a strong anti-inflammatory, cumin is said to help with immunity and digestion and paprika is high in vitamin C. All the more reason to enjoy this delicious dish!

I like to serve this with beans, quinoa or cauliflower cous cous. It’s also nice served with bread to mop up the lovely sauce.

Recipe information

Serves 4
1hr 10min


8 chicken legs
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons macadamia or coconut oil
600 ml warm chicken stock
1 small red onion, finely sliced
12 1-2 inch cubes pumpkin
2 garlic cloves, peeled
1/2 inch piece ginger, peeled and finely sliced
1 cup dried apricots
1 cup olives
1/4 cup raisins
1/2 lemon
2 handfuls coriander leaves


Pre-heat the oven to 170C

Rub the paprika, cumin, turmeric, salt and 1 tablespoon of the oil all over the chicken legs, set aside.

Heat a medium to large casserole or tagine pot on the hob with the remaining oil, add the onion, ginger and crush in the garlic. Sauté a few minutes until the onion softens a little then add the chicken legs, turn up to a medium heat and cook for a 5 minutes turning the chicken over every now and then.

Place the pumpkin, apricots, olives and raisins into the pot then pour over the stock.

Put the lid on the pot then transfer it to the oven, cook for 1 hour.

Once cooked, squeeze in the lemon and top with the coriander leaves