Orange-Apricot Chicken Tagine

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
4 servings

Tagine is a North African dish, which is named after the earthenware pot in which it is cooked. This version features chicken breasts, orange juice, onion, garbanzo beans, dried apricots, cashews and tomatoes.

Ingredients

1 tbsp. canola oil
4 4-oz. skinless chicken breasts
1 yellow onion, sliced
1 tbsp. fresh garlic, minced
1 tbsp. fresh ginger, minced
1 cup 100% Florida orange juice
1 tbsp. turmeric
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 thread saffron (optional)
1 15-oz. can garbanzo beans, drained
1 cup dried apricots
1 cup fresh tomatoes, diced
1/2 cup cashews, toasted, chopped
1 tbsp. fresh cilantro, chopped

Steps

1. Heat oil in tagine and brown chicken breasts for 3 to 5 mins. Remove chicken and reserve.

2. Add onion, garlic and ginger to tagine; sauté for 3 mins. Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 mins. (Do not boil.)

3. Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts. Cover tagine and cook for 20 to 30 mins. over low heat until chicken is thoroughly cooked.

4. Garnish with cashews and cilantro. Serve immediately.

Recipe by Florida Department of Citrus
 

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources