How to Make Chicken and Apricot Tagine
Serve this dish with whole-wheat couscous or quinoa for a traditional Moroccan meal. For a lower carb meal, serve over spiralized carrots or cauliflower rice.
15 min prep time
35 min cook time
5servings
1 chicken thigh, 1/3 cup sauce
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Step-By-Step Instructions:
- In a small bowl, combine the cinnamon, ground ginger, turmeric, ground black pepper and salt.
- Add oil and a generous amount of cooking spray to a large sauté pan over high heat.
- Season both sides of the chicken thighs with the spice mixture.
- Sear the chicken on both sides until golden brown, about 3 minutes per side.
- Add the onion, garlic and apricots and stir into the chicken thighs. Add the chicken broth and bring to a boil.
- Reduce to a simmer for 15 minutes or until chicken is cooked through and the internal temperature is at least 165°F.
- Remove the chicken from the pan and set aside.
- Bring the sauce to a low boil for 8-10 minutes or until reduced and slightly thickened.
- Add chicken thighs back into the sauce and stir to coat. Stir in the chopped parsley and serve.
Nutrition facts
5 Servings
-
Serving Size
1 chicken thigh, 1/3 cup sauce
-
Amount per serving
Calories
200
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1.9g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
90mg
30% -
Sodium
340mg
15% -
Total Carbohydrate
14g
5%-
Dietary Fiber
2g
7% -
Total Sugars
10g
-
Dietary Fiber
-
Protein
18g
-
Potassium
500mg
11%
Ingredients
ground ginger
1/2 tsp
ground cinnamon
1/2 tsp
turmeric
1/2 tsp
black pepper
1/2 tsp
salt
1/2 tsp
olive oil
1 tbsp
Nonstick cooking spray
1
boneless, skinless chicken thighs
5 thighs (about 3 1/2-oz each)
medium red onion (thinly sliced)
1
garlic (minced)
4 clove
dried apricots (quartered)
1/2 cup
low sodium chicken broth
1 1/2 cup
fresh parsley (chopped)
1/4 cup