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Ingredients
- 1 cup Florida Orange Juice
- 1 tbsp. canola oil
- 4 skinless chicken breasts, approximately 4 oz. each
- 1 yellow onion, sliced
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tbsp. turmeric
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 saffron thread, optional
- 1 (15-oz.) can garbanzo beans, drained
- 1 cup dried apricots
- 1 cup diced fresh tomatoes
- ½ cup cashews, chopped and toasted
- 2 tbsp. fresh cilantro, chopped
Instructions
- Heat oil in a tagine and brown chicken breasts for 3 to 5 minutes. Remove chicken breasts and reserve.
- Add onion, garlic and ginger to tagine and sauté for 3 minutes.
- Add Florida Orange Juice, turmeric, nutmeg, cinnamon and saffron and simmer for 3 minutes (do not boil).
- Add garbanzo beans, apricots and tomatoes. Bring to a simmer and add reserved chicken breasts.
- Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked.
- Garnish with cashews and cilantro and serve immediately.
Serving Suggestion: Serve Orange Apricot Chicken Tagine with couscous.
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