Chicken with Apricots & Almonds
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1 tsp
- ground cinnamon
- 5 mL
- 2 tsp
- smoked paprika
- 10 mL
- 1 tsp
- ground cumin
- 5 mL
- 2 tsp
- salt
- 10 mL
- 6
- boneless skinless chicken thighs, 3 to 4 oz (90 to 125 g) each, sliced
- 0
- 1 tbsp
- olive oil
- 15 mL
- 1 cup
- dried apricots, sliced
- 250 mL
- 2 tbsp
- honey
- 30 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1/2 cup
- slivered almonds, toasted
- 125 mL
- 4 cups
- cooked Basmati rice
- 1 L
Directions
Step 1
In a large bowl, combine cinnamon, paprika, cumin and salt. Add sliced chicken and toss to coat.
Step 2
Heat oil in a large skillet set over medium-high heat. Add chicken and cook, stirring, for 5 min. Add apricots and 3/4 cup (175 mL) water and bring to a simmer. Cook for 5 min., stirring occasionally.
Step 3
Remove from heat. Stir in honey, lemon juice and almonds and serve over rice.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 610
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 89 g
- Fibre:
- 7 g
- Cholesterol:
- 90 mg
- Protein:
- 32 g
- Sodium:
- 850 mg