Chicken with Apricots & Almonds

Prep time: 10min
Total time: 20min
Serves 4
1 tsp
Ground Cinnamon
5 mL
2 tsp
smoked paprika
10 mL
1 tsp
Ground Cumin
5 mL
2 tsp
salt
10 mL
6
boneless skinless chicken thighs, 3 to 4 oz (90 to 125 g) each, sliced
0
1 tbsp
olive oil
15 mL
1 cup
Dried Apricots, sliced
250 mL
3/4 cup
water
175 mL
2 tbsp
honey
30 mL
1 tbsp
lemon juice
15 mL
1/2 cup
Slivered Almonds, toasted
125 mL
4 cups
Basmati Rice, cooked according to package instructions
1 L
calories
610
fat
14 g
saturated fat
2.5 g
carbs
89 g
protein
32 g
cholestrol
90 mg
fibre
7 g
sodium
850 mg
potassium
210 mg

Directions

  1. In a large bowl, combine spices and salt. Add sliced chicken and toss to coat.

  2. Heat oil in a large skillet set over medium-high heat. Add chicken and cook, stirring, for 5 min. Add apricots and water and bring to a simmer. Cook for 5 min., stirring occasionally.

  3. Remove from heat. Stir in honey, lemon juice and almonds and serve over rice.