Tagine-style sticky chicken

Prep 10 min
Total 30 min
Makes 4 Servings



562-mL can
chickpeas, drained and rinsed
1/2 cup
pitted prunes, halved
1/2 cup
1/2 cup
pitted Spanish olives, sliced
garlic cloves, minced
2 tsp
1/2 cup
1/4 cup
skinless, boneless chicken thighs
1/4 cup
chopped parsley


  • Preheat oven to 375F.
  • Stir chickpeas with prunes, couscous, olives, garlic and oregano in a 9 × 13-in. baking dish. Stir in wine, 1/4 cup water and 2 tbsp honey. Arrange chicken over chickpea mixture. Brush tops of chicken with remaining 2 tbsp honey.
  • Bake in centre of oven until chicken is light golden and cooked through, about 30 min. Sprinkle with parsley just before serving.


Calories 511, Protein 31 g, Carbohydrates 74 g, Fat 10 g, Fibre 8 g, Sodium 682 mg.

Wine Pairings

The Yarra Valley produces some interesting chardonnays, and this one balances the sweet prunes and tangy olives of the dish. It’s ripe but doesn’t succumb to the palate-tiring pitfalls of many chardonnays from hotter climates. Our pick: Little Yering Chardonnay, Australia, $11.

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