Spicy Chicken tagine with apricots
- Number of Servings: 4
Ingredients
3 tbsps olive oil1 lb boneless skinless chicken breast2 c yellow onion, finely chopped3 sprig rosemary, 1 finely choped the other 2 cut in half1 1/2 inch ginger root slice, finely chopped2 whole red chiles, seeded and finely chopped2 whole cinnamon sticks, or 2 as needed3/4 c dried apricots2 tbsps honey14 ozs no salt added stewed tomatoessea salt and fresly ground black peppera small bunch of fresh green or purple basil leaves
1. Heat the oil ub a tagine or heavy-based casserole dish. Stir in the onion, chopped rosemary, ginger, and chiles and saute until the onion begins to soften. Stir in the halved rosemary sprigs and the cinnamon sticks. Add the chicken and brown them on both sides. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice. (Add a little water if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.) Bring the liquid to a boil, then reduce the heat. Cover with a lid a cook gently for 35-50 minutes.
2. Season to taste with the salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve the dish immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
2. Season to taste with the salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve the dish immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
Nutritional Info Amount Per Serving
- Calories: 383.1
- Total Fat: 16.6 g
- Cholesterol: 65.0 mg
- Sodium: 293.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 4.5 g
- Protein: 27.5 g
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