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Chicken and Dried Fruit Tagine

Servings: 4

Cook Time: 45 minutes

A flavorful combination of sweet and spice, this North African dish is the perfect compliment to chicken thighs. Served over couscous, this simple-to-make exotic dish also makes a beautiful presentation at the table.


  • 1 pkg. HARVESTLAND® Fresh Chicken Thighs (about 2 1/4 lbs.)
  • 1/2 c. chopped onion
  • 1 clove garlic — minced
  • 1 c. Reduced-sodium Chicken broth
  • 2 pc. Fresh ginger, 1 inch each — peeled
  • 3/4 c. Small Whole-pitted Dried Plums
  • 1/2 c. Mediterranean apricots
  • 1/2 c. Dried Apple rings
  • 1/2 c. Pitted Spanish green olives with pimento
  • 1 1/2 c. chicken broth or water
  • 1 c. couscous


  1. Preheat a large skillet on medium-high heat. Place chicken in pan, skin side down; cook 10 minutes. Turn; cook 10 minutes. Remove from pan and drain excess fat.
  2. Add onion and garlic to pan. Cook over medium heat until softened, about 5 minutes.
  3. Stir in broth, ginger, dried fruits and olives. Return chicken to pan. Cover and simmer over medium-low heat 15-20 minutes or until chicken is cooked through (180ºF) and fruit is softened. Remove and discard ginger.
  4. Meanwhile, in a medium saucepan bring broth or water to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Flutt with a fork. Serve chicken and fruit over couscous.