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Apricot Chicken Tajine

Apricot Chicken TajineRecipe 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".

Recipe Ingredients:

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

Cooking Directions:

  1. In tajine or large saucepan, add canola oil and brown chicken breasts for 3 to 5 minutes. Remove and set aside.
  2. Add onions, garlic, and ginger. Sauté for 3 minutes. Add turmeric, 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.

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