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Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
  • Prep Time: 15 mins
  • Cook Time: 50 mins

What you'll need

1 tbsp olive oil
4 skinless chicken thighs
1 onion
1 red or yellow pepper
½ tsp ground cinnamon
1 tsp ground coriander
½ tsp ground cumin
400g can chopped tomatoes
50g ready to eat dried apricots
150ml chicken stock
90g dried cous cous
50g pomegranate seeds


  1. Heat a tbsp. olive in a large pan and brown 4 seasoned skinless chicken thighs.
  2. Remove from the pan.  
  3. Chop 1 onion, chop and deseed 1 red or yellow pepper and pan fry for 5 minutes.  
  4. Add 1/2tsp each cinnamon and ground cumin and 1 tsp ground coriander and cook for 1 minute.
  5. Stir in a 400g can chopped tomatoes, 150ml chicken stock, 50g roughly chopped ready to eat dried apricots and return the chicken, cover and cook for 30 minutes.  
  6. Soak the cous cous in 100ml boiling water, cover with cling and set aside for 10 minutes.  
  7. Fluff the cous cous season with salt and pepper and stir in 50g pomegranate seeds.  
  8. Serve with the tagine.