• Serves 4
  • 45 minutes
  • Difficulty Easy
  • 13 Ingredients


This chicken and chickpea tagine is a warming hearty dinner which will be enjoyed by the whole family!

Ingredients (serves 4)

  • 2 teaspoons olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can of diced tomatoes
  • 2 cups chicken stock
  • 8 chicken thigh cutlets
  • 1 cup dried apricots
  • 2 teaspoons dried cumin
  • 1 cinnamon stick
  • pinch saffron
  • 400g tin chickpeas
  • 1/3 cup pitted black olives
  • 3 teaspoons lemon zest finely grated


  1. Heat oil in the pressure cooker over medium high heat, cook onion and garlic for 2-3 minutes.
  2. Add tomato, stock, chicken, apricots, cumin, cinnamon, saffron and chickpeas. Season with salt and pepper. Stir to combine.
  3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.
  4. Add olives and lemon rind. Season with salt and pepper. Serve with couscous or rice and lemon wedges.

  • I8 tried to recommend this recipe and the old error 409 cropped up.


  • This is wonderful and a bit different.


  • Thank you what a fantastic recipe with really different ingredients.
    It is one i would love to try!


  • great reason to pull out my pressure cooker


  • oh yum, this is on my wishlist from the January sales


  • Another recipe for my pressure cooker,sounds full of flavour! Thanks.


  • I have a pressure cooker on my Xmas wish list, hope I get it so I can get around to making this


  • A nice easy recipe Thankyou


  • Our family love anything chicken.


  • This sounds really tasty. My family will love this.


  • Yummy will try this thanks good recipe


  • awesome; so full of flavour


  • I dont have a pressure cooker but this looks good and I’d like to try it, is there an alternative cooking method?

    • I’m sure you could alternatively slow cook the dish, in a pot that can go on the stove then in the oven for a couple hours at 160. Before I got the pressure cooker I used to adapt recipes like this… Just have to be a bit more organised and get it on early!

      • thankyou for sharing this method. it will be so helpful to people like me who want to make it but have no guide to cooking times etc. i would just wing it otherwise.


  • I like the serving suggestion of olives and lemon rind to give the dish ‘a kick’.


  • The flavours combined makes a great dish!


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