Chicken & Fresh Apricot Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) safflower oil |
1 1/2 pound(s) boneless, skinless chicken breasts, cut into 2-inch pieces |
sea salt and pepper, to taste |
cooking spray |
1/2 large white onion, chopped |
1 cup(s) chopped carrots |
1 teaspoon(s) ground ginger |
1/2 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) ground cardomom |
1/4 teaspoon(s) red chile flakes |
1 tablespoon(s) white whole wheat flour |
3 garlic cloves, chopped |
2 1/2 cup(s) low sodium chicken broth |
4 dried medjool dates, chopped |
5 apricots, pitted and quartered |
8 large green olives, pitted and quartered |
1 tablespoon(s) fresh lemon juice |
3/4 cup(s) whole wheat couscous |
1 tablespoon(s) pine nuts, toasted |
2 tablespoon(s) chopped fresh mint |
Directions:
1. Heat oil in a Dutch oven on medium-high. Season chicken with salt and pepper. Add to pot and cook, without moving, until browned, 1-2 minutes. Flip over and repeat on opposite side. Transfer to a large bowl. If bits of chicken are stuck to pot, and 1/4 cup water and scrape pot as water boils; add to chicken.
2. Coat pot with cooking spray. Decrease heat to medium. Add onion and carrots. Sprinkly with a pinch of salt and pepper. Cook until soft and lightly browned. Add ginger through flour. Cook for 1 minute. Add garlic, cook for 1 minute. Add broth and dates. Bring to a steady simmer.
3. Add chicken and any juices back to pot. Reduce heat to remain a slow, genter simmer. Cook for 10 minutes, uncovered stirring occasionally. Add apricots and simmer gently until soft, but not falling apart, about 10 minutes. Check chicken to ensure doneness. Stir in olives and lemon juice.
4. Meanwhile, prepare couscous according to package directions.
5. To serve, add about 1/2 cup couscous to 4 bowls. Divide stew evenly and top each with pine nuts and mint.
6. cups stew, 1 tsp. pine nuts, 1/2 cup couscous = 454 calories; 8g fat
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