NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

3 whole dried apricots

1 tbsp slivered almonds

0.5 cup chicken bone broth

0.5 tsp ground cumin

0.25 tsp ground ginger

0.25 tsp ground cinnamon

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked couscous

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet or tagine over medium heat.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the pan until golden on all sides.

• 3

  Add the diced onion, sliced carrots, and minced garlic to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the cumin, ginger, cinnamon, and turmeric, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the chicken bone broth and add the halved dried apricots, stirring to combine.

• 6

  Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the chicken is tender and cooked through.

• 7

  While the chicken simmers, lightly toast the slivered almonds in a separate small dry pan over medium heat until fragrant and golden.

• 8

  Serve the hot chicken tagine over the cooked couscous and garnish with the toasted almonds and chopped fresh cilantro.