Leftover Chicken Tagine

Easy to make leftover chicken tagine with apricots is a delicious spicy stew with all the warmth of North Africa. Using leftover cooked chicken means no need for long, slow cooking. On the table in 35 minutes, it is ideal for a speedy mid week dinner. 

Quick & Easy Chicken Tagine

Using leftover roast chicken for this tagine reduces the cooking time considerably, so that this recipe takes about half an hour to make a dish that is traditionally cooked very slowly.

However, it still has all the rich flavour and aroma of that wonderful North African stew.

My leftover chicken tagine is a protein-rich filling dish that makes just a little leftover chicken go so much further. 

It makes a complete meal served with a salad, but if you are feeling hungry, the traditional accompaniments are cous cous (always quick and easy) or flat bread or rice. 

Like many spicy dishes, this tagine is even better reheated the next day. If you are expecting company, make it the day before and leave yourself more time with your guests. 

See also

• One-pot Moroccan chicken with rice makes the most of delicious Moroccan spices for an easy week-night meal.
• Big bold flavours from Iberia make my one-pot Spanish chicken with rice a richly satisfying meal.
• Here are all my favourite leftover roast chicken recipes for fuss-free, quick and easy delicious mid week meals and more.

Why you will love this! 

• It is packed with warming spices, and is quick & easy to make. 
• Dinner can be ready in just over half an hour.
• You can make this ahead and reheat. 
• It is super frugal, using leftover roast chicken that can be stretched out. 
• A classic one pot dish – less washing up!
• It is super adaptable – change the spices to suit your taste. 

Leftover Chicken Tagine Ingredients

• Leftover chicken – This tagine is perfect for using up the last bits of your roast chicken. You don’t need slices, just bite sized chunks.  
• Olive oil – I always use extra virgin as it is unrefined. 
• Chick peas – The texture of different brands can dramatically vary – choose some with a bit of bite, they want to be soft, but not mushy after cooking,  
• Onion and garlic
• Dried apricots – or you can substitute dates or any other dried fruit. 
• Canned tomatoes – not the cheapest, but not the most expensive. 
• Spices – Use what you love. You can easily make this hotter, or use a North African spice blend. 
• Spinach
• Fresh Coriander / Cilantro – Fresh is so much better here as there is so much more flavour. Chop up the stalks and use those too. You can also use frozen fresh coriander, although it doesn’t look as nice as a garnish!
• Chicken / Vegetable Stock / Broth – Use your favourite, or even any leftover gravy from the roast chicken!  

Leftover Chicken Tagine Recipe – Step-by-Step

Step 1 – First, measure out your ingredients. Make up the stock. Peel dice the onion and garlic, and chop up the chicken and apricots. Drain and rinse the chickpeas.

Step 2 – Heat the oil in a shallow pan with a lid over a medium-low heat. Fry the diced onion gently for a couple of minutes. Then add the garlic. Continue to cook until the onion is translucent.

Step 3 – Add the spices to the pan, and stir well so that the onion is well coated. Cook a little longer to bring out the fragrance of the spices.

Step 4 – Add the chickpeas, tinned tomatoes, tomato puree, honey, chicken, stock, and apricots.

Stir well, and turn up the heat to bring to a gentle boil. Then turn the heat to a low simmer, cover and leave to cook for 20 minutes.

Step 5 – Add half the spinach, stir in and cover the pot. Leave it for a minute or so before adding the remaining spinach and the coriander stalks. Then give it a good stir.

Pro Tip

It’s much easier to add the spinach in stages like this. At first it may seem as though there’s far too much spinach, but wilting it in two stages reduces the volume very quickly.

Step 6 – Sprinkle over the chopped coriander leaves, and garnish with some pomegranate seeds and toasted almonds when you are ready to serve your chicken tagine.

Pro Tip – Cooking Cous Cous

This is a hearty dish as it is, but you could serve it with some easily prepared savoury cous cous, the traditional accompaniment to a tagine.

Simply use 1:1.25 by volume cous cous to stock in a covered bowl and let stand for 10 minutes.

Use about a quarter of a cup of cous cous per person for a side dish.

Hints & Tips

• 250 g of leftover chicken will serve four people in this tagine. I find this quantity fits easily into a flat take-away tray, which stacks neatly in my freezer.
• 50 g of dried apricots is 7–8 individual pieces of fruit. I cut each into quarters using a pair of scissors and find it far easier than using a knife!
• Substitute pitted dates or prunes for the apricots.
• Garnish with pomegranate seeds and/or toasted slivered almonds. Be careful when you toast the almonds in a dry frying pan, as they go from just coloured to burnt very quickly. Keep the pan moving.
• Use a quality brand of canned tomatoes. You don’t need a premium version, but using something better than supermarket budget brands makes a big difference.
• Not all brands of chickpeas are the same, as some are far softer than others. I actually buy different brands for salads/hummus than I do for when I am cooking. 
• Chicken tagine freezes well. However, I do not advise refreezing if you used previously frozen meat to make the tagine.  

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Print Recipe

BookmarkSaved!

4.91 from 10 votes

Easy Leftover chicken tagine

Easy leftover chicken tagine with apricots and chickpeas is a richly flavoured, delicious treat, and surprisingly quick to make. Using leftover roast chicken means no long, slow cooking, so it can be ready in 35 minutes.

Servings: 4

Author: Helen Best-Shaw

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 1 tbsp olive oil
• 1 onion (chopped)
• 2 cloves garlic (crushed)
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 2 inches cinnamon stick
• 1 x 440g tin chickpeas (drained and rinsed)
• 1 x 440g tin plum tomatoes
• 2 tbsp tomato puree
• 1 tbsp runny honey
• 125 ml stock (chicken or vegetable)
• 250 g leftover roast chicken (cubed)
• 50 g dried apricots (cut into quarters)
• 2 large handfuls spinach

To Garnish

• 4 tbsp coriander (chopped, stalks and leaves)
• 1 tbsp slivered almonds
• 1 tbsp pomegranate seeds

Instructions

• Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low heat. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is translucent but not browned.
• Add the spices and fry until fragrant, stirring well to coat the onion in the spice.
• Add the rest of the ingredients except for the spinach and coriander and the garnishes. Turn the heat up so that the stock is boiling, then turn down to a low simmer.
• Cover and simmer for 20 minutes.
• Add half the spinach and stir it in. The spinach will wilt down. Then add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
• Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.
  

Notes

Hints & Tips

• 250 g of chicken will serve four people. I find this quantity fits easily into a flat take-away tray, which stacks neatly in my freezer.
• 50 g of dried apricots is 7–8 individual pieces of fruit. I cut each into quarters using a pair of scissors and find it far easier than using a knife!
• You could substitute pitted dates or prunes for the apricots.
• Garnish with pomegranate seeds and/or toasted slivered almonds. Be careful when you toast the almonds in a dry frying pan, as they go from just coloured to burnt very quickly. Keep the pan moving.
• Use a quality brand of canned tomatoes. You don’t need a premium version, but using something better than supermarket budget brands makes a big difference.
• Not all brands of chickpeas are the same, as some are far softer than others. I actually buy different brands for salads/hummus than I do for when I am cooking. 
• Chicken tagine freezes well. However, I do not advise refreezing if you used previously frozen meat to make the tagine.  

Nutritional Information 

• This recipe is 20 Weight Watchers Smart Points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Leftover chicken tagine

Amount Per Serving

Calories 467 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Cholesterol 45mg15%

Sodium 196mg9%

Potassium 1071mg31%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 20g22%

Protein 22g44%

Vitamin A 3175IU64%

Vitamin C 32.8mg40%

Calcium 132mg13%

Iron 6.4mg36%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main, Main – Meat

Cuisine: African, Middle Eastern, Moroccan

Keyword: lamb tagine with apricots, leftover lamb tagine

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!