The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Chicken with Dried Fruit and Peppers by Pat Crocker


The dried fruit sweetens the tagine and if you serve preserved or fresh lemon wedges with it, the dish is balanced with tart, spicy and sweet flavors.

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At a glance
Main Course
4 - 6 servings

3 tbsp  avocado oil 45 mL

3 onions, cut into quarters 3

1 tbsp  Ras el Hanout Spice Blend or store-bought Garam Masala 15 mL

6 skinless bone-in chicken thighs (about 2 lb/1 kg) 6

3 red Bell peppers, cut into eighths 3

15 dried apricots, cut in half 15

15 prunes, cut in half  15

¼ cup chopped dried figs 60 mL

3 tbsp  chopped dates 45 mL

½ cup  chicken broth or water 125 mL

4 to 6   Preserved lemon (page xx) or fresh lemon wedges


1. In the bottom of a flameproof tagine, heat oil over medium heat. Sauté onion and spice blend for 5 minutes. Add chicken, meaty side down, sliding thighs around and moving onions away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.

2. Using tongs, turn chicken over. Add red peppers, apricots, prunes, figs and dates. Pour broth over and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once for 25 to 30 minutes or until chicken is cooked through, with no hint of pink. Season to taste at the table.

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