Chicken Tagine with Apricots and Almonds

Ingredients

• 4 oz dried apricot halves
• 1 cup fat-free chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 Tbsp all-purpose flour
• 1 medium onion, chopped
• 1/2 tsp ground cinnamon
• 1 Tbsp honey
• 1/4 cup slivered almonds, or whole blanched almonds
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 2 cup cooked couscous, hot

Directions

1. In a small saucepan, bring apricots and chicken broth to a simmer. Set aside.
2. Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then sauté chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes. Stir in cinnamon and honey.
3. Stir in apricots, broth and almonds; season to taste with salt and pepper. Simmer 10 minutes and serve over couscous. Yields about 3 ounces of chicken, 1/4 cup of sauce and 1/2 cup of couscous per serving.

Serves | 4
POINTS per serving | 7

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse