Chicken Tagine with Apricots and Almonds
Dried apricot halves
Fat free chicken broth
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1-inch cubes
1 medium, chopped
¼ cup(s), or whole blanched almonds
⅛ tsp(s), or to taste
⅛ pinch(es), or to taste
Cooked semolina couscous
2 cup(s), hot
- In a small saucepan, bring apricots and chicken broth to a simmer. Set aside.
- Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then sauté chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes. Stir in cinnamon and honey.
- Stir in apricots, broth and almonds; season to taste with salt and pepper. Simmer 10 minutes and serve over couscous. Yields about 3 ounces of chicken, 1/4 cup of sauce and 1/2 cup of couscous per serving.