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Apricot Chicken Tajine

Apricot Chicken Tajine

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  • 1 tablespoon canola oil 15 mL
  • 4 small, skinless chicken breasts
  • 1 yellow onion, sliced
  • 1 tablespoon minced garlic 15 mL
  • 1 tablespoon minced ginger 15 mL
  • 1 tablespoon turmeric 15 mL
  • 1 teaspoon ground nutmeg 5 mL
  • 1 teaspoon ground cinnamon 5 mL
  • 1 saffron thread (optional)
  • 1 cup low-sodium vegetable broth 250 mL
  • 1 cup dried apricots, halved 250 mL
  • 1 can (14 oz/398 mL) garbanzo beans
  • 1 cup diced fresh tomatoes 250 mL
  • 1/2 cup cashews, chopped, toasted 125 mL
  • 2 tablespoons fresh chopped cilantro 30 mL
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  1. In tagine or large saucepan, add canola oil and brown chicken breasts 3-5 minutes.
  2. Remove chicken and set aside.
  3. Add onions, garlic, and ginger. Sauté 3 minutes.
  4. Add turmeric, nutmeg, cinnamon, saffron and vegetable broth. Simmer for 3 minutes.
  5. Add apricots, beans and tomatoes. Bring to simmer again and add chicken breasts.
  6. Set stovetop to low heat, cover and cook for 20 to 30 minutes until chicken is completely cooked.
  7. Serve over couscous. Garnish with toasted cashews and cilantro.

4 servings; serving size: 1 chicken breast

Nutritional analysis Per Serving (couscous not included): Calories 570 Total Fat 18.5 g Saturated Fat 3 g Cholesterol 68 mg Carbohydrates 62 g Fiber 8.5 g Protein 39 g Sodium 330 mg

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