September 21, 2008

Blog Rewind: Chicken Tagine with Apricots and Almonds

So I'm not quite up to cooking and baking just yet, but since this delicious dinner was made about a week ago, I am perfectly able to blog from my comfy spot on the couch. I'm fine, just healing after a small surgical procedure.

This dish was really fragrant and tasty, especially if you like Moroccan flavors like cinnamon, apricots, honey, etc, mixed with savory. The one change I would make next time is to cut the chicken up into smaller pieces. It's another Weight Watchers recipe, 7 points per serving. A little on the high side, but so worth it!

4-5 oz dried apricots
1 cup fat free chicken broth (I used vegetable)
1 lb uncooked boneless skinless chicken breasts, cut into cubes (approx 1 inch)
1 tbs all-purpose flour
1 medium onion, chopped
1/2 tsp cinnamon
1 TBS honey
1/4 slivered almonds, or whole blanched almonds
1/8 tsp pepper
1/8 tsp salt (I rarely ever add this b/c Kosher meat in inherently salty)
2 cups cooked cous-cous, hot
Optional: Raisins or dates for cous-cous, but this will up the points value slightly.

Cook cous-cous according to box instructions. Add in optional raisins/dates.
In a small saucepan, bring broth and apricots to a simmer and then set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Toss chicken with flour until evenly coated, and then cook until golden brown on each side - approx 5-7 minutes.
Stir in onion, reduce heat to medium-low, and cook until tender, about 10 minutes. Stir in cinnamon and honey.
Stir in apricots and broth and almonds, and season with S&P to taste. Allow to simmer for 5-10 minutes until sauce thickens.
Serve over cous-cous. Yields 1/2 cup cous-cous, 3 oz of chicken and 1/4 cup sauce per serving.