Orange-Apricot Chicken Tagine

Yield: 4 servings

Ingredients

• 1 tablespoon canola oil
• 4 small skinless chicken breasts, approximately 4 ounces each
• 1 yellow onion, sliced
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 1 cup 100% Florida orange juice
• 1 tablespoon turmeric
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 saffron thread (optional)
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup dried apricots
• 1 cup diced fresh tomatoes
• 1/2 cup cashews, chopped and toasted
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve.
2. Add onion, garlic and ginger to tagine; sauté for 3 minutes.
3. Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil.
4. Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts. Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked.
5. Garnish with cashews and cilantro; serve immediately.
6. Serve Orange-Apricot Chicken Tagine with cooked couscous.

Notes

Recipe and photo used with permission from: Florida Department of Agriculture