Chicken and Apricot Tagine
Serve this dish with whole-wheat couscous or quinoa for a traditional Moroccan meal. For a lower carb meal, serve over spiralized carrots or cauliflower rice.
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- Prep time
- 15 min
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- Cook time
- 35 min
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- Servings
- 5 Servings
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- Serving size
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1 chicken thigh, 1/3 cup sauce
Ingredients
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ground ginger
- 1/2 tsp
- 1/2 tsp
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ground cinnamon
- 1/2 tsp
- 1/2 tsp
-
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turmeric
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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olive oil
- 1 tbsp
- 1 tbsp
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Nonstick cooking spray
- 1
- 1
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boneless, skinless chicken thighs
- 5 thighs (about 3 1/2-oz each)
- 5 thighs (about 3 1/2-oz each)
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medium red onion (thinly sliced)
- 1
- 1
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garlic (minced)
- 4 clove
- 4 clove
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dried apricots (quartered)
- 1/2 cup
- 1/2 cup
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low sodium chicken broth
- 1 1/2 cup
- 1 1/2 cup
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fresh parsley (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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In a small bowl, combine the cinnamon, ground ginger, turmeric, ground black pepper and salt.
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Add oil and a generous amount of cooking spray to a large sauté pan over high heat.
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Season both sides of the chicken thighs with the spice mixture.
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Sear the chicken on both sides until golden brown, about 3 minutes per side.
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Add the onion, garlic and apricots and stir into the chicken thighs. Add the chicken broth and bring to a boil.
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Reduce to a simmer for 15 minutes or until chicken is cooked through and the internal temperature is at least 165°F.
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Remove the chicken from the pan and set aside.
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Bring the sauce to a low boil for 8-10 minutes or until reduced and slightly thickened.
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Add chicken thighs back into the sauce and stir to coat. Stir in the chopped parsley and serve.