Orange-Apricot Chicken Tagine
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Orange-Apricot Chicken Tagine
Times
- Ready Time : 0 min
Servings
4 servings
Ingredients
- 1 tablespoon canola oil
- 4 small skinless chicken breasts, approximately 4 ounces each
- 1 yellow onion, sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 cup 100% Florida orange juice
- 1 tablespoon turmeric
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 saffron thread, optional
- 1 (15-ounce) can garbanzo beans, drained
- 1 cup dried apricots
- 1 cup diced fresh tomatoes
- 1/2 cup cashews, chopped and toasted
- 2 tablespoons fresh cilantro, chopped
Directions
1 Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve.
2 Add onion, garlic and ginger to tagine; sauté for 3 minutes. Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil. Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts.
3 Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked. Garnish with cashews and cilantro; serve immediately.
Source:
The Florida Department of Citrus
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4 Responses to Orange-Apricot Chicken Tagine
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Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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The directions for this recipe call for apricots and tomatoes, but doesn’t list either item in the ingredients necessary for the dish. How much of each? Should the apricots be fresh or dried? Tomatoes—-canned or fresh, whole of diced? As it is written, the recipe is incomplete.
Judya, I see both ingredients in the list.
How can you make this if you don’t have a tagine?
Agree, a Dutch oven should work, it is 1 tablespoon turmeric
Imergoot, you should be able to make this in a dutch oven, at least that’s what I’m about to do.
The directions include using turmeric, but the ingredient list doesn’t include turmeric, so how much should I use?