Saffron Chicken with Dried Apricots and Chickpeas

SAFFRON CHICKEN

WITH DRIED APRICOTS AND CHICKPEAS

This warm and satisfying dish pays homage to slow-cooked North African tagines, but comes together in no time, combining sweet apricots with savory and tender vegetables, legumes, and chicken. SERVES 6

BY AMIE WATSON

1 tsp extra-virgin olive oil 1 onion, diced 5 cloves garlic, sliced in half lengthwise, or ½ tsp garlic powder (optional) 3 cups chopped carrots (about 3 large carrots) 3 cups chopped zucchini (about 2 medium zucchini) ¼ tsp saffron threads, crushed 1 cinnamon stick or ¾ tsp ground cinnamon 1 tsp ground cumin ½ tsp ground cardamom 1 Tbsp paprika 1 Tbsp dried parsley 1 Tbsp dried chives (optional) ¼ tsp salt 2 Tbsp finely chopped pitted olives or ¼ cup whole olives 1 ½ lbs skinless, boneless chicken breast or thigh, chopped into bite-sized pieces Zest and juice of 1 lemon ½ cup dried apricots, diced 4 cups chicken stock 2 - 14 oz cans chickpeas, drained, or 4 cups cooked chickpeas Freshly chopped parsley, to garnish (optional) Cooked couscous or rice, for serving

tip

Any type of olives will work—e.g., green, purple, or black—and though you don’t need an entire jar for the recipe, you can serve the rest as an appetizer or snack. DIRECTIONS 1. In large pot, heat olive oil over medium heat. When hot, add onion, garlic (if using), carrots, and zucchini. Cook for 6 minutes, stirring frequently. 2. Add spices, salt, olives, chicken, lemon zest (not juice), dried apricots, and stock. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes, or until carrots and chicken are tender.

3. Add chickpeas and simmer for 5 minutes more. Stir in lemon juice and adjust salt to taste. 4. Serve garnished with chopped parsley (if using) over couscous or rice.

PER SERVING (WITHOUT COUSCOUS/RICE): 437 CAL; 39 G PROTEIN; 7 G FAT; 55 G CARB (19 G SUGARS); 535 MG SODIUM; 13 G FIBER

Amie Watson is a freelance writer, television contributor, and founder of the Fork That app. Find her e-book Quarantine Cooking at multiculturiosity.com.

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GARNISH WITH GANACHE

For a little more indulgence, forgo the frosting and instead drizzle with some chocolate ganache made by whisking together 1 cup warmed coconut cream with 10 oz chopped dark chocolate.

DESSERTS HolidayHealthier