Family Dinner: Chicken Tagine with Apricots and Almonds

This is another Weight Watchers favorite. It comes together quickly, but I will admit that it it does kill me to have to use 4 pans. I suppose I could re-use one, and do this in steps. But that would require too much thought, and a mid-cooking washing. And maybe I am a little lazy.

Anyways, I digress.....this is a great weeknight dinner. I make this with chicken, pork, or lamb. Versatility! I serve this over whole wheat couscous that I cook with some garlic, onions, and dried cranberries. But plain couscous or even rice would work as well.

Chicken Tagine with Apricots and Almonds
Makes 4 Servings
235 cals / 6g fat / 18g carbs / 21g protein

1/2 cup dried apricots (about 10 halves)
1 cup chicken broth
1 onion
1 lb chicken breasts
1 TB flour
1/2 tsp cinnamon
1 TB honey
1/2 tsp salt
1/4 tsp pepper
1/4 cup slivered blanched almonds

1. Cut the apricots into quarters and place in a small saucepan with the chicken broth. Bring these to a simmer over medium heat, then set aside.

2. While the apricots are cooking, cut any fat and gross chickeny things off the chicken, and cut into bite sized pieces, then toss with flour to coat. Coat a frying pan with cooking spray over medium-high heat. Add the chicken and cook until golden, about 5-7 minutes.

3. While chicken is cooking, dice the onion. Once chicken is cooked through, lower heat to medium and add diced onion to chicken and continue to cook until onion is soft, about 10 minutes more. Once onions are done, stir in cinnamon, honey, and apricots in broth. Continue to cook until sauce thickens, 5-10 minutes.

4. While everything else is cooking, add the slivered almonds to a small pan and heat over medium heat until light toasted, stirring occasionally.

5. Serve chicken over couscous, topped with 1 TB toasted almonds.

This is another Weight Watchers favorite. It comes together quickly, but I will admit that it it does kill me to have to use 4 pans. I suppose I could re-use one, and do this in steps. But that would require too much thought, and a mid-cooking washing. And maybe I am a little lazy.

Anyways, I digress.....this is a great weeknight dinner. I make this with chicken, pork, or lamb. Versatility! I serve this over whole wheat couscous that I cook with some garlic, onions, and dried cranberries. But plain couscous or even rice would work as well.

Chicken Tagine with Apricots and Almonds
Makes 4 Servings
235 cals / 6g fat / 18g carbs / 21g protein

1/2 cup dried apricots (about 10 halves)
1 cup chicken broth
1 onion
1 lb chicken breasts
1 TB flour
1/2 tsp cinnamon
1 TB honey
1/2 tsp salt
1/4 tsp pepper
1/4 cup slivered blanched almonds

1. Cut the apricots into quarters and place in a small saucepan with the chicken broth. Bring these to a simmer over medium heat, then set aside.

2. While the apricots are cooking, cut any fat and gross chickeny things off the chicken, and cut into bite sized pieces, then toss with flour to coat. Coat a frying pan with cooking spray over medium-high heat. Add the chicken and cook until golden, about 5-7 minutes.

3. While chicken is cooking, dice the onion. Once chicken is cooked through, lower heat to medium and add diced onion to chicken and continue to cook until onion is soft, about 10 minutes more. Once onions are done, stir in cinnamon, honey, and apricots in broth. Continue to cook until sauce thickens, 5-10 minutes.

4. While everything else is cooking, add the slivered almonds to a small pan and heat over medium heat until light toasted, stirring occasionally.

5. Serve chicken over couscous, topped with 1 TB toasted almonds.