Apricot Chicken Tagine
INGRÉDIENTS
- 1 Tbsp canola oil 15 mL
- 4 small, skinless chicken breasts
- 1 yellow onion, sliced
- 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 cup low-sodium vegetable broth 250 mL
- 1 cup dried apricots, halved 250 mL
- 1 can (14 oz/398 mL) garbanzo beans
- 1 cup diced fresh tomatoes 250 mL
- 1/2 cup cashews, chopped, toasted 125 mL
- 2 Tbsp fresh chopped cilantro 30 mL
PRÉPARATION
- 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.
RENDEMENT
4 servings
PORTION
1 chicken breast
VALEUR NUTRITIVE
Per Serving (couscous not included)
| Calories | 570 |
| Lipides | 18.5 g |
| Gras saturés | 3 g |
| Cholestérol | 68 mg |
| Glucides | 62 g |
| Fibres | 8.5 g |
| Protéines | 39 g |
| Sodium | 330 mg |
