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Chicken and Apricot Tagine
15 min prep time
35 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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
-
Total Fat
8g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 90mg
- Sodium 340mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 10g
- Protein 18g
- Potassium 500mg
- Phosphorous 190mg
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
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