Saffron Chicken with Dried Apricots and Chickpeas

Serves 6.

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 savoury and tender vegetables, legumes, and chicken. As with the black quinoa and lentil pilaf, the spices can be premixed at home if you’re heading out of town, making for efficient packing without sacrificing flavour. Using a fresh lemon (which doesn’t need to be refrigerated) also means you won’t need to lug a bottle of lemon juice along.

Feel free to add other vegetables such as sweet potato, squash, parsnips, turnip, or cauliflower, or swap in dried figs, dates, or prunes for apricots.

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.

You can use dried chickpeas, soaked overnight, drained, and simmered in water until tender, or you can use canned, which saves time. Be sure to drain and rinse canned chickpeas thoroughly in water before using to significantly reduce the sodium content.

 

Each serving contains: 437 calories; 39 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 55 g total carbohydrates (19 g sugars, 13 g fibre); 535 mg sodium

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