Chicken Tagine with Apricot, Prunes & Olives

Introducing our Chicken Tagine with Apricot, Prunes & Olives made in collaboration with Holland & Barrett, Borough Broth & Hodmedod's.


  • 4 chicken thighs
  • 2 bay leaves
  • 1 onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 tsp ground coriander
  • 1 tin plum tomatoes
  • 1 pouch of Borough Broth Chicken Broth
  • 1 tbsp Dr. Will's Gold Sauce
  • 5 prunes
  • 3 apricots
  • 4 black olives
  • 1 butternut squash
  • To serve, 60g Hodmedod's White Quinoa, H&B Harissa & Chickpea Bites


  1. Heat up oil in a large pot and brown the chicken thighs really well. Remove thighs from the pot and set aside.
  2. Add more fat to the pan if there isn't much remaining from the chicken. Add the bay leaves & onions and cook, stirring occasionally, until they are nicely caramelised.
  3. Add the garlic, chilli, ground coriander until toasted. Then stir in Gold Sauce.
  4. Add in remaining ingredients. Give the pot a good stir, bring to a boil, then turn the heat down.
  5. Place chicken thighs, along with any delicious juices it's released, back into the pot. Put the lid on and simmer gently until the chicken is soft, the fruit has melted into the sauce and all the flavours have happily melded together.
  6. Season with salt and pepper. Serve with quinoa.

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