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Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces½teaspoonsalt, divided1largeonion, chopped1lemon, zested and juiced, divided1tablespoonminced garlic1tablespoongrated fresh ginger1tablespoontomato paste2teaspoonsras el hanout2cupsunsalted chicken broth1(15 ounce) cancan no-salt-added chickpeas, rinsed½cupchopped dried apricots½cuppitted green olives, halved½cuptoasted slivered almonds, dividedFresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½teaspoonsalt, divided
1largeonion, chopped
1lemon, zested and juiced, divided
1tablespoonminced garlic
1tablespoongrated fresh ginger
1tablespoontomato paste
2teaspoonsras el hanout
2cupsunsalted chicken broth
1(15 ounce) cancan no-salt-added chickpeas, rinsed
½cupchopped dried apricots
½cuppitted green olives, halved
½cuptoasted slivered almonds, divided
Fresh cilantro for garnish
DirectionsHeat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.Originally appeared: EatingWell Magazine, January/February 2020
Directions
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)344Calories17gFat27gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
