Orange-Apricot Chicken Tagine
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.
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
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