Tunisian
Tabil Apricot Tagine

Tabil with a Twist

Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as “tabil”. Our blend is a new approach to this classic with caraway instead of cumin.

This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection.

Tabil Spice Blend
Coriander, smoked paprika, caraway, chili, mint leaves
Tunesian Tabil Apricot Tagine

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Tunesian Tabil Apricot Tagine

Tunisian Tabil Apricot Tagine

SpiceBreeze
Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as "tabil". This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection with the tender apricots, resulting in a dish that is both comforting and exotic.
hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken pieces boneless *1, cut into 1 inch pieces

Fresh Produce

  • 1 onion chopped
  • 2 cloves garlic optional, chopped
  • 1 bunch kale any type, chopped *2

Dairy

  • 2 tbsp butter

Packaged Goods/Staples

  • 1/4 cup chopped apricots *3
  • 2 tbsp oil
  • salt & pepper

Tabil Culinary Spice Kit

  • 1 pouch: Coriander, smoked paprika, caraway, chili, mint leaves

Suggested Sides

  • Moroccan harcha flatbread see recipe link in notes
  • couscous, bulgur, or farro
  • boiled potatoes
  • salad Tip: Add 1 tsp of rose water.

Instructions
 

Marinate

  • In a BOWL, mix chicken pieces with 2 tbsp oil, Tabil spices, and salt to taste.
  • Let the chicken marinate in the fridge for 1 to 2 hours.

Fry & Cook

  • In a POT, heat 2 tbsp butter and fry onions and optional garlic over low heat until the onions turn slightly brown.
  • Add chicken and apricots. Fry over medium heat for 10¬†minutes. Stir occasionally.
  • Add kale, 1/2 cup of water (or broth), and salt & pepper to taste.
  • Cover and cook over low heat for 20¬†minutes or until the meat*1 is tender.
  • Optionally, thicken the sauce with 1 tsp corn starch or arrowroot powder.

Serve

  • Serve with your preferred sides.
  • Optionally, garnish with parsley or mint leaves.
  • Enjoy!

Notes

(1) Substitute with beef or lamb stew or with 2 lbs bone-in chicken. Adjust cooking time.
(2) Substitute with green cabbage or potatoes.
(3) Substitute or mix with other dried fruits, for instance, raisins, mango, or prunes.
 
Moroccan harcha flatbread