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.
(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
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