1 Tbsp canola oil (15 mL)
4 small, skinless chicken breasts (4)
1 yellow onion, sliced (1)
1 Tbsp minced garlic (15 mL)
1 Tbsp minced ginger (15 mL)
1 Tbsp turmeric (15 mL)
1 tsp ground nutmeg (5 mL)
1 tsp ground cinnamon (5 mL)
1 saffron thread (optional) (1)
1 cup low-sodium vegetable broth (250 mL)
1 cup dried apricots, halved (250 mL)
1-14 oz can garbanzo beans, drained and rinsed (398 mL)
1 cup fresh tomatoes, diced (250 mL)
1/2 cup cashews, chopped and toasted (125 mL)
2 Tbsp fresh chopped cilantro (30 mL)
1. In tagine or large saucepan, add canola oil and brown chicken breasts 3-5 minutes. Remove and set aside.
2. Add onions, garlic, and ginger. Sauté 3 minutes. Add tumeric, nutmeg, cinnamon, saffron and vegetable broth. Simmer for 3 minutes.
3. Add apricots, beans and tomatoes. Bring to simmer again and add chicken breasts.
4. Set stovetop to low heat, cover and cook for 20 to 30 minutes until chicken is completely cooked.
5. Serve over couscous. Garnish with toasted cashews and cilantro.
Apricot Chicken Tagine
Preventing heart disease starts right in the kitchen. My philosophy is simple - never give up what you like to eat, just change your recipes, using healthier ingredients. That is why I encourage my heart patients to use canola oil. It is the best universal oil for both baking and cooking. Recipe courtesy of canolainfo.org.
- Total Fat
- 18.5 g
- Saturated Fat
- 3 g
- 68 mg
- 330 mg
- 62 g
- 8.5 g
- 39 g