• 3 lbs. of chicken, deboned and cut into 1-1/2 inch pieces
  • 1 large yellow onion
  • cup of butter and/or olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cinnamon stick
  • lb. dried apricots, figs or prunes
  • ¼ cup dried cranberries currants or raisins
  • 4 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ½ cup raw almonds
  • 1 tablespoon sesame seeds


In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.

Add the prunes or apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, sautee the almonds in a bit of olive oil over medium heat until they are slightly brown and toasted, about 5 minutes. Drain most of the oil from the pan, and toast the sesame seeds, about 1 minute.

Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.


This dish goes GREAT with couscus. Add several pats of butter to the cuscus and mix well. I've also tried it adding rose water or orange juice, and I like both mixes.

Modified by Tom Childers, 4/2003 - added ginger and cumin

Chicken, Low Cholesterol
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