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Chicken tagine with apricots & almonds

Chicken tagine with apricots & almonds

5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
This Moroccan classic is known for its exotic blend of flavorings: sweetness from the dried fruit and honey and a spicy warmth from the cinnamon. Here, we’ve used chopped dried apricots, but golden raisins would make a good substitute. This stew-like dish is traditionally served over hot cooked couscous, but you could spoon it over another whole grain such as wheat berries or a starchy vegetable like steamed and cubed butternut squash. For a boost in flavor and burst of vibrant green color, stir in chopped fresh cilantro or green onions if on-hand. This recipe easily doubles to serve a crowd or as planned leftovers.

Ingredients

Cooking spray

4 spray(s)

Dried apricot halves

1 oz, about 4 large, cut into quarters

Fat free chicken broth

1 cup(s)

Uncooked skinless boneless chicken breast

1 pound(s), cut into 1-inch cubes

All-purpose flour

1 Tbsp

Onion

1 medium, chopped

Honey

1 tsp

Ground cinnamon

½ tsp

Slivered almonds

¼ cup(s), or whole blanched almonds

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Cooked couscous

2 cup(s), hot

Fresh parsley

2 Tbsp, chopped

Instructions

  1. In small saucepan, place apricots and chicken broth and bring to simmer over medium heat.
  2. Meanwhile, coat large nonstick saucepan with nonstick spray and heat over high. Toss chicken with flour. Cook, stirring frequently, until chicken is golden brown, about 5 minutes. Stir in onion. Reduce heat to medium-low. Cook, stirring occasionally, until onion is very tender, about 10 minutes. Stir in honey and cinnamon, then stir in apricots, broth, and almonds. Season with salt and black pepper. Simmer until flavors blend and juices reduce slightly, about 10 minutes. Serve chicken over couscous and top with parsley.
  3. Serving size: about 3 oz chicken, 1⁄4 cup sauce, and 1⁄2 cup couscous

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