Source: Dr. Richard Collins | Catégorie: Plats principaux, Sauté et friture

Apricot Chicken Tajine

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.

Apricot Chicken Tajine

INGRÉDIENTS

  • 1 Tbsp canola oil 15 mL
  • 4 small, skinless chicken breasts
  • 1 yellow onion, sliced
  • 1 Tbsp minced garlic 15 mL
  • 1 Tbsp minced ginger 15 mL
  • 1 Tbsp turmeric 15 mL
  • 1 tsp ground nutmeg 5 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 saffron thread (optional)
  • 1 cup low-sodium vegetable broth 250 mL
  • 1 cup dried apricots, halved 250 mL
  • 1 can (14 oz/398 mL) garbanzo beans
  • 1 cup diced fresh tomatoes 250 mL
  • 1/2 cup cashews, chopped, toasted 125 mL
  • 2 Tbsp fresh chopped cilantro 30 mL

PRÉPARATION

  • 1. In tajine or large saucepan, add canola oil and brown chicken breasts 3-5 minutes. Remove and set aside.
  • 2. Add onions, garlic, and ginger. Sauté 3 minutes. Add tumeric, nutmeg, cinnamon, saffron and vegetable broth. Simmer for 3 minutes.
  • 3. Add apricots, beans and tomatoes. Bring to simmer again and add chicken breasts.
  • 4. Set stovetop to low heat, cover and cook for 20 to 30 minutes until chicken is completely cooked.
  • 5. Serve over couscous. Garnish with toasted cashews and cilantro.

RENDEMENT

4 servings

PORTION

1 chicken breast

VALEUR NUTRITIVE

Per Serving (couscous not included)

Calories570
Lipides18.5 g
Gras saturés3 g
Cholestérol68 mg
Glucides62 g
Fibres8.5 g
Protéines39 g
Sodium330 mg