Spiced Apricot Chicken
Carrot Couscous
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Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp salt
- 2 Tbsp olive oil
- 1 red onion, sliced
- 4 cloves garlic, minced
- ¾ cup chopped dried apricots
- ½ cup water
- ½ cup sliced almonds
- 6 Tbsp chopped fresh cilantro (or use parsley; optional)
Instructions
- Sprinkle chicken with cinnamon, turmeric, and salt. Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until lightly browned.
- Add onion and garlic to skillet; cook 3 to 4 minutes or until lightly browned.
- Add apricots and water; cook 5 to 6 minutes or until apricots are softened and chicken is done. Sprinkle with nuts and, if desired, cilantro.
Side Dish Ingredients
- 1½ cups whole wheat Israeli (pearl) couscous
- 3 carrots, sliced
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp salt
- 2 Tbsp olive oil
- 3 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook couscous according to package directions.
- Meanwhile, sprinkle carrots with cinnamon, cumin, and salt. Cook in hot oil 12 to 15 minutes or until tender and browned. Stir carrots into couscous; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
335
|
204
|
539
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 18 | 35 | 53 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 339 | 119 | 458 |
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