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Close up of leftover roast chicken tagine.
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
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

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.
Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 196mg | Potassium: 1071mg | Fiber: 11g | Sugar: 20g | Vitamin A: 3175IU | Vitamin C: 32.8mg | Calcium: 132mg | Iron: 6.4mg