Chicken and Apricot Tagine

Chicken and Apricot Tagine
Summary

Serve this dish with whole-wheat couscous for a traditional Moroccan meal.

  • Prep time
    15 min
  • Cook time
    35 min
  • Servings
    5 Servings
  • Serving size
    1 chicken thigh, 1/3 cup sauce
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 chicken thigh, 1/3 cup sauce
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 2g
  • Cholesterol 90mg
  • Sodium 340mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 10g
  • Protein 18g
  • Potassium 500mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fruit, 2 Lean protein, 1 Fat

Ingredients

Ingredients

  • ground ginger
    1/2 tsp
  • ground cinnamon
    1/2 tsp
  • turmeric
    1/2 tsp
  • black pepper
    1/2 tsp
  • salt
    1/2 tsp
  • olive oil
    1 tbsp
  • Nonstick cooking spray
    1
  • chicken thighs (3 1/2-ounce, boneless, skinless)
    5
  • medium red onion (thinly sliced)
    1
  • garlic (minced)
    4 clove
  • dried apricots (quartered)
    1/2 cup
  • low sodium chicken broth (fat-free, low-sodium)
    1 1/2 cup
  • parsley (chopped)
    1/4 cup
Directions

Directions

  1. In a small bowl, combine the cinnamon, ground ginger, turmeric, ground black pepper and salt.

  2. Add oil and a generous amount of cooking spray to a large sauté pan over high heat.

  3. Season both sides of the chicken thighs with the spice mixture.

  4. Sear the chicken on both sides until golden brown, about 3 minutes per side.

  5. Add the onion, garlic and apricots and stir into the chicken thighs. Add the chicken broth and bring to a boil.

  6. Reduce to a simmer for 15 minutes or until chicken is cooked through and the internal temperature is at least 165°F.

  7. Remove the chicken from the pan and set aside.

  8. Bring the sauce to a low boil for 8-10 minutes or until reduced and slightly thickened.

  9. Add chicken thighs back into the sauce and stir to coat. Stir in the chopped parsley and serve.

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