Apricot Chicken Tajine
Recipe from Dr. Richard Collins, nationally known and recognized as ‘The Cooking Cardiologist®, "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".
1 tablespoon canola oil
4 small, skinless chicken breasts
1 yellow onion, sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon turmeric
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 saffron thread (optional)
1 cup low-sodium vegetable broth
1 cup dried apricots, halved
1 (14-ounce) can garbanzo beans
1 cup diced fresh tomatoes
1/2 cup cashews, chopped, toasted
2 tablespoons fresh chopped cilantro
- In tajine or large saucepan, add canola oil and brown chicken breasts for 3 to 5 minutes. Remove and set aside.
- Add onions, garlic, and ginger. Sauté for 3 minutes. Add turmeric, nutmeg, cinnamon, saffron and vegetable broth. Simmer for 3 minutes.
- Add apricots, beans and tomatoes. Bring to simmer again and add chicken breasts.
- Set stovetop to low heat, cover and cook for 20 to 30 minutes until chicken is completely cooked.
- Serve over couscous. Garnish with toasted cashews and cilantro.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 570; Total Fat: 19g; Cholesterol: 68mg; Total Carbs: 62g; Fiber: 9g; Protein: 39g; Sodium: 330mg.
Recipe and photograph courtesy of CanolaInfo.org.