Name: Saffron Chicken with Dried Apricots and Chickpeas
Ingredients: 1 tsp extra-virgin olive oil; 1 onion (diced); 5 cloves garlic, sliced in half lengthwise (or ½ tsp garlic powder (optional)); 3 cups chopped carrots ((about 3 large carrots)); 3 cups chopped zucchini ((about 2 medium zucchini) ); 1/4 tsp saffron threads (crushed); 1 cinnamon stick (or ¾ tsp ground cinnamon); 1 tsp ground cumin; 1/2 tsp ground cardamom; 1 Tbsp paprika; 1 Tbsp dried parsley; 1 Tbsp dried chives ((optional)); 1/4 tsp salt; 2 Tbsp finely chopped pitted olives (or ¼ cup whole olives); 1 1/2 lbs skinless, boneless chicken breast or thigh (chopped into bite-sized pieces); Zest and juice of 1 lemon; 1/2 cup dried apricots (diced); 4 cups chicken stock; 2-14 ounce cans chickpeas, drained (or 4 cups cooked chickpeas); Freshly chopped parsley (to garnish (optional)); Cooked couscous or rice, for serving

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How this works

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 savory and tender vegetables, legumes, and chicken.

Course: Dinner

Cuisine: African

Keyword: chicken, chickpeas, easy dinner, healthy

Servings:

Calories: 437kcal

Author: Amy Watson

Ingredients

1 tsp extra-virgin olive oil
1 onion diced
5 cloves garlic, sliced in half lengthwise or ½ tsp garlic powder (optional)
3 cups chopped carrots (about 3 large carrots)
3 cups chopped zucchini (about 2 medium zucchini)
1/4 tsp saffron threads crushed
1 cinnamon stick or ¾ tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground cardamom
1 Tbsp paprika
1 Tbsp dried parsley
1 Tbsp dried chives (optional)
1/4 tsp salt
2 Tbsp finely chopped pitted olives or ¼ cup whole olives
1 1/2 lbs skinless, boneless chicken breast or thigh chopped into bite-sized pieces
Zest and juice of 1 lemon
1/2 cup dried apricots diced
4 cups chicken stock
2-14 ounce cans chickpeas, drained or 4 cups cooked chickpeas
Freshly chopped parsley to garnish (optional)
Cooked couscous or rice, for serving

Instructions

In large pot, heat olive oil over medium heat. When hot, add onion, garlic (if using), carrots, and zucchini. Cook for 6 minutes, stirring frequently.
Add spices, salt, olives, chicken, lemon zest (not juice), dried apricots, and stock. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes, or until carrots and chicken are tender.
Add chickpeas and simmer for 5 minutes more. Stir in lemon juice and adjust salt to taste.
Serve garnished with chopped parsley (if using) over couscous or rice.

Notes

Tip:

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.

Nutrition

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