Paleo Chicken & Apricot Tagine

Paleo Chicken & Apricot Tagine

This recipe is inspired by my dad. Hi Dad! 

Earlier this year we went on a climbing trip and my dad actually packed the entire list of ingredients for this recipe, along with his camping gear, and cooked it up on his wobbly camping stove. (You guys thought I was the foodie? Well take a look at how I cook while camping, compare it to this, and you'll see I'm no match).

I wanted to share this recipe today since it's Father's Day this weekend (plus, I've been working on a Tagine recipe for a while and it wasn't until I tasted his version again that I remembered exactly how I like it: full of veggies and spices). 

My dad's Tagine is vegan, with chickpeas and sweet potato, but for my own table I swap out the beans and add in chicken, which gets soft and juicy as it simmers away in a spicy sauce. I think part of why I love this dish is that it is FULL of my favorite veggies: zucchini, summer squash, and cauliflower. In between, bites of succulent apricots and currants hide, like little gems for your fork to hunt. All of that, and guess what?? You only need one pan! (This is when, if we were talking about this in person, I'd say "Ding!" like the sound of the winning bell in a game show). 

When asked what he wanted for Father's Day, my dad had only a few ideas: help him build a fence or go climbing, and add a "Print" button to my recipes.  I'm not sure I'll be of much use on the with the fence, though I did agree. I knew the button was more up my alley, so I did some quick research. Now, if you want to print this recipe, all you have to do it 1) visit the post and 2) hit the print button. I'll slowly be adding this function to my old recipes, too. I hope this makes your kitchen ventures easier.

Happy Father's Day! Off to build a fence... 

Paleo Chicken & Apricot Tagine

Paleo, Gluten-Free, Grain-Free,   |       |    Print Friendly and PDF

A recipe in honor of my dad.

Serves: 3-4   |    Total Time:


  • 1 teaspoon coconut oil
  • 1 pound chicken thighs
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 1 onion
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 red bell pepper
  • 2 large carrots
  • 1 head cauliflower
  • Zest of 1 lemon
  • 1 pint cherry tomatoes
  • 1/3 cup dried apricots
  • 1/4 cup dried currants
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • Black pepper, to taste
  • Salt, to taste
  • 1/2 teaspoon safflower (or 1/4 teaspoon saffron threads)
  • 1/4 teaspoon coriander
  • 1/4 cup chicken broth
  • 1/4 cup minced cilantro


  1. Heat the coconut oil in a skillet. Once hot, add the chicken thighs. Cook for 5-10 minutes, until browned on one side. Flip over, and cook the other side.
  2. While the chicken cooks, prepare the vegetables: mince the garlic and ginger, dice the onion, slice the zucchini and summer squash into thin rounds, cut the bell pepper into strips, roughly chop the carrots, and cut the cauliflower into small florets.
  3. Add the vegetables to the pan: start by adding the garlic, ginger and onion, and after a few minutes add the zucchini, squash, and bell pepper. Add the carrots and cauliflower. Then add in the tomatoes, dried apricots and currants. Stir, and then cover pan and cook for 5 minutes.
  4. Add the spices to the pan, and then dump in the broth. Stir everything again so that the spices are well distributed, and then cover again. Cook for 10 minutes, until vegetables are soft and tender, but not mushy. Stir in half the cilantro.
  5. Sprinkle top with remaining cilantro as garnish, and serve hot.