Cook Culinary & Craft Studio

Tagine-style chicken with Turkish apricots and honey in a Le Creuset

Recipe by
60 Minutes
Prep: 20 Minutes | Cook: 40 minutes | Servings: 4

I have been craving meat this entire weekend and so I made a delicious tagine- style chicken based on the Book clubs and Birthday course recipe for my Sunday Lunch.

I omitted the vegetables and added tomato and a few extra spices and of course changed the olive oil for organic coconut oil so that the meal was still  healthy and wholesome.

I have to admit , the Le Creuset method wins hands down. The pot was browned, the sauce thickened and the chicken fillet strips were fall-apart tender. It was the most delicious pot of chicken I think I have ever made. Yes of course you can use or own pot and if it’s not oven-friendly, transfer the ingredients to an oven dish or just cook it on the stove top in your pot.

The list of ingredients seems long but it’s a quick process and I had a full lunch of tagine-style chicken, couscous with roasted peppers, salad and roasted butternut on the table in an hour and a half (with all the dishes cleaned). I think that’s rather good going for Sunday entertaining.



  • 1 packet of Woolworths Turkish apricots, sliced
  • ¾ cup sherry
  • 3 tablespoons organic coconut oil
  • 3x400g Woolworths free range chicken stir fry strips. Cut into 3
  • 2 onions chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 2 tablespoons mild curry powder
  • 2 strands of saffron, chopped
  • 1 tin of organic chopped tomatoes
  • 1 tin water
  • 2 tins coconut cream
  • 2 tablespoons agave/rice sugar/raw honey
  • Salt and pepper to season
  • Coriander to serve


  1. Place the apricots, saffron and sherry in a small bowl and microwave for 2 minutes or until the fruit is soft
  2. Fry the onions in the coconut oil in your le Creuset on the stove top
  3. Add the spices, garlic and ginger and fry the breasts
  4. Add the apricots, tomato, water and cook for a few minutes
  5. Remove the cream from one tin of coconut and keep aside. Add the remaining coconut water and the other tin of cream, stir through the chicken and bring to the boil
  6. Place the Le Creuset (lid on) in the oven and cook for about 40 minutes or until the chicken is very tender and looks as if its starting to fall apart with the liquid reduced and thick
  7. Drizzle with remaining cream, add chopped coriander and serve on whole-wheat couscous

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