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Chicken Tagine with Dried Fruits

Chicken Tagine with Dried Fruits_landscape - Peugeot Saveurs


  • 2lb (800g-1kg) whole chicken cut into bone-in pieces (or 4 to 6 pieces of chicken with bone in)*
  • 2-3 Tablespoons olive oil, divided
  • 1 yellow onion, minced
  • ½ teaspoon ground cinnamon (use cinnamon shaker mill Lanka)
  • ½ teaspoon saffron
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 1/8 teaspoon chili pepper, ground
  • 1 cinnamon stick
  • 1 clove garlic, minced
  • Salt, to taste
  • Sarawak white pepper, ground, to taste
  • 1 Tablespoon honey
  • 7 ounces (200g) dried apricots
  • 7 ounces (200g) dates, pitted
  • 2 and ½ cups (600 ml) chicken or vegetable stock
  • 1-2 Tablespoons slivered almonds, toasted
  • 1 Tablespoon sesame seeds, toasted

* You can leave skin on or remove it, it’s up to you


  • In a large cast iron or ceramic pot, heat half of the olive oil on medium-high heat and sauté chicken pieces on all sides until golden and cooked through. Transfer to a separate dish and set aside.
  • Wipe up the pan with paper towel, then heat the remaining oil. Once hot, add the onions and cook on medium heat until soft and translucent.
  • Add ground cinnamon, saffron, turmeric, ginger, chili pepper, cinnamon stick, garlic, salt, Sarawak white pepper, and stir well. Cook for a couple of minutes to release all the flavors, stirring often.
  • Place the chicken pieces back into the pan, then add honey, apricots and dates.
  • Pour in the stock, making sure apricots and dates are soaking. Cover with a lid and let simmer on medium-low heat for about 35 to 45 minutes, stirring regularly and adding more water or stock as needed.
  • Just before serving, add toasted slivered almonds, sesame seeds, and serve over plain couscous.