Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

55 mins (prep 20, cooking 35)
15 ingredients
4 servings
From the book Tagine: Spicy Stews from Morocco.This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.

Categories:  <-60-mins , chicken , duck-breasts , european , chicken-breast , poultry , meat , duck , equipment , chicken-thigh-&-leg , stove-top , time-to-make ,
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Serving Size (184.38 g)
Servings 4
Amount per Serving
Calories 359.81 Calories from Fat 123.3
% Daily Value *
Total Fat 13.7g 84.32%
Saturated Fat 3.62g 72.39%
Trans Fat 0.13g %
Cholesterol 90.73mg 120.98%
Sodium 80.17mg 13.36%
Total Carbohydrate 34.27g 45.7%
Dietary Fiber 3.52 g 56.28%
Sugars 29.78 g %
Protein 27.13g 217.08%
Vitamin A 1774.4IU% Vitamin C 0.89mg%
Calcium 37.42mg% Iron 1.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, red chilies, cinnamon sticks, whole tomatoes, fresh ground black pepper, fresh basil