Monday 7 May 2012

My Weight Watcher Supper Club Facebook App Dish #2 : Chicken tagine with apricots and almonds

As I mentioned last week, I've been having great fun over the past couple of weeks playing around with the Weight Watchers Supper Club Facebook app and trying out some of their recipes. We started off gently with a dead easy recipe for Dips and Dunks that we shared here. (It hardly warrants being called a recipe as there is zero cooking involved !) This time, I wanted something slightly more complicated but above all more original and exotic - the Moroccan-style Tagine with Apricots and Almonds sounded ideal.

Here's a picture of the dish that Weight Watchers made and the recipe (that you can also find here), if you fancy giving it a go yourselves :

Chicken tagine with apricots and almonds

Liven up some chicken breasts with this easy stove-top recipe, with its spicy Moroccan overtones.
ProPoints® Values: 7
Servings: 4
Preparation Time: 15 min
Cooking Time: 40 min


5 spray(s) Cooking Spray, Calorie Controlled
4 medium Chicken, Breast, Skinless, Raw, each cut into four pieces
1 medium Onion, All Types,
1 tbsp Ras el hanout seasoning (from the spice racks)
2 teaspoons (grated) Ginger, Root, fresh
1/4 teaspoons Turmeric, or saffron
100 g Apricots, Ready-to-Eat, dried, roughly chopped
400 g Carrots, Old, Raw, sliced
600 ml Chicken Stock, Fresh
4 sprig(s) (fresh) Parsley, fresh, roughly chopped
20 g Almonds, flaked




1. Heat a large flameproof casserole dish on the hob and spray with low fat cooking spray. Add the chicken pieces, cooking them for 2-3 minutes over a medium heat without moving them, then turn them over to cook for a further 2 minutes. (This will brown them nicely).

2. Add the onion, Ras el hanout seasoning, ginger, saffron or turmeric, apricots, carrots and stock. Stir in half the parsley.

 3. Cover and simmer over a low heat for 30-40 minutes.

4. Check the seasoning, then serve, sprinkled with the almonds and remaining parsley.

Well, I started off following the instructions to the letter but the chicken stuck like glue to the base of the pan so I rapidly gave up on that idea and stir-fried it instead ! I added the onions ...

... then the carrots, ginger and apricots (minus a few that Pierre kept pinching !). As I didn't have any Ras el hanout, I replaced that with a generous shake of "chicken spice" that we brought back from the local market in Turkey last year. I was going to add turmeric too but decided it already have a lovely orange colour from the Turkish spice. In with the stock, on with a lid and I left it to its own devices for half an hour.

It smelt wonderfully rich and exotic as it bubbled away on the cooker and even the kids wandered out to ask what we were eating that smelt nice !

We served it with some couscous which obviously added a few more ProPoints but it did mop up all the lovely sauce.

Disclosure : I have been given a year's membership to Weight Watchers Online and receive monthly hampers of products to review.

Other blogposts you may be interested in :


  1. Replies
    1. It was, and it's really low on ProPoints too :)

  2. We're not weightwatching - but that looks delicious!



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