Chicken Tagine with Apricots and Spiced Pine Nuts

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This aromatic chicken tagine with apricots and spiced pine nuts is a beautiful example of North African home cooking. By using fresh ginger, turmeric, and a hint of citrus marmalade, the dish achieves a complex, savoury sweetness without the need for excessive added sugars. The slow-simmering process ensures the chicken remains succulents and tender, while the dried apricots plump up to provide delightful bursts of flavour in every spoonful.

As a diabetes-friendly main course, this recipe focuses on lean protein and heart-healthy fats from the olive oil and pine nuts. It is an excellent choice for a nutritious family dinner or a relaxed weekend gathering. Serve it alongside a portion of wholewheat couscous or cauliflower rice to soak up the fragrant, spiced sauce, and finish with a squeeze of fresh lemon to brighten the earthy spices.

Ingredients for Chicken Tagine with Apricots and Spiced Pine Nuts

1 whole chicken (about 1.6kg)
2 כפות שמן זית כתית מעולה, מחולקות
3 large shallots, finely chopped (230g )
1 כף חמאה ללא מלח
2 שיני שום, קצוצות
1 tablespoon grated peeled ginger
1/4 teaspoons turmeric
1/4 teaspoons sweet paprika
Pinch of saffron threads (optional)
240 מ"ל מים
2 tablespoons blood-orange preserves or bitter-orange marmalade
1 (2-inch) cinnamon stick
1 thyme sprig
2 coriander sprigs
6 dried apricots, chopped
1 tablespoon finely chopped coriander or flat-leaf parsley
1 כף שמן זית
60ml pine nuts
1/4 teaspoons turmeric
1/4 teaspoons sweet paprika
Pinch of cayenne (optional)
Garnish: lemon wedges

How to make Chicken Tagine with Apricots and Spiced Pine Nuts

Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.

Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.

Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoons salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.

Turn chicken and add orange preserves, cinnamon stick, thyme, coriander sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.

Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.

Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 150g . Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped coriander and spoon sauce over chicken. Sprinkle with nuts.

Chateau Reynella McLaren Vale Grenache '04

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.