Chicken, Date and Apricot Citrus Tagine with Couscous

For a taste of Moroccan cuisine, give this delicious aromatic dish a try.  Use a small paring knife to cut the rind strips off the lemon and to section the lemon.

Chicken, Date and Apricot Citrus Tagine with Couscous

(modification of recipe originally from Cooking Light)

Serves 4

  • 1 pound skinless boneless chicken breasts, but into 1 inch pieces
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground red/cayenne pepper
  • 4 garlic cloves, minced
  • 1 ½ cups fat-free reduced sodium chicken broth
  • ¼ cup whole pitted dates, sliced width-wise
  • ¼ cup dried apricots, diced
  • 2 teaspoons julienne-cut lemon rind, cut in 1 inch strips about 1/8 inch wide
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh parsley
  • ¼ cup lemon sections, peeled and chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 cups hot cooked couscous

Heat oil in a Dutch oven over medium-high heat.  Add chicken; cook 8 minutes or until browned, turning to cook all sides.  Add onion and next 6 ingredients (onion through garlic); cook 4 minutes, stirring occasionally.  Add broth, dates, apricots, rind and salt.  Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done and liquid has thickened to become a sauce.  Remove from heat; stir in parsley, lemon sections, and cilantro.  Serve over couscous.
Nutritional Info/Serving:  Calories 344, Fat 5 g, Protein 28 g, Carbs 47 g

21 Day Fix Container Equivalents/Serving: 1.5 Yellow, 1 Red, 0.5 Purple, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Grains and Pasta, Recipes Tagged with: , , , ,

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