Note: This recipe takes near 2 hours start to finish! I’ve modified the original recipe to make it healthier.
- 1 lb chicken tenderloins, cut into 2-inch chunks
- 2 TBSP All purpose flour
- 1 TBSP minced onion
- 1 TBSP Garlic powder
- 2 TBSP Ginger
- 1/2 TBSP ground Coriander
- 1 tsp Cumin ground
- 3 cups water + 2 bruillon cubes, divided
- 1 cup dried apricots (I have also used dried apples, and prunes…all work)
- 1 oz chopped almonds
- 1/2 cup chopped green olives
- 3/4 cup couscous (optional) plus 3/4 cup water.
Instructions
- Heat a skillet to medium heat.
- In small glass bowl, place chicken and add flour. Toss chicken to coat.
- Spray skillet w/ cooking spray. Place chicken in pan; brown on all sides. Reduce heat to medium-low; add minced onion, garlic and ginger. Saute about 5 minutes.
- Stir in coriander and cumin; saute until aromatic, about 30 seconds. Add 1 cup chicken broth.
- Increase heat to high. Boil until liquid has reduced by half.
- Stir in remaining 2 cups chicken broth, apricots, almonds and olives. Bring to a simmer; reduce heat to low, cover pot and simmer for 45 minutes.
- Prepare couscous by measuring 3/4 cup and placing it in a bowl. Add 3/4 boiling water (microwave works), and cover for 5 minutes. Fluff couscous with a fork.
- Serve over couscous.
Makes 4 servings
Nutrition
(w/o couscous)
Calories 225
Fat 8g
Sat Fat 1g
Mono 3g
Cholesterol 66mg
Sodium 1560mg
Potassium 17mg
Carbs 3g
Fiber 3g
Sugars 10
Protein 23g
Holly’s Healthy Home Cooking 