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Moroccan Chicken With Almonds
Cumin and turmeric combine with dried apricots and cilantro to turn an ordinary chicken dish into something exotic.
PREPARATION TIME: 15 minutes
COOKING TIME: 55 minutes
NUMBER OF SERVINGS: 8
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INGREDIENTS:
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1/4 teaspoon allspice
8 whole chicken legs (about 4 pounds), split into drumsticks and thighs, skin removed
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups water
1 cup dried apricots
1/2 cup chopped fresh cilantro, divided
1 teaspoon salt
1/2 cup slivered almonds |
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DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Add cumin, paprika, turmeric, and allspice; cook 1 minute. Working in batches, add chicken and cook 4 minutes per side, until golden brown. Transfer to a 7- or 8-quart casserole dish.
2. Add onion and garlic to skillet; cook 10 minutes, until golden brown and softened. Transfer to casserole with chicken.
3. Add water to skillet and bring to a boil over medium-high heat. Add apricots, 1/4 cup cilantro, and the salt to skillet; return to a boil. Pour apricot mixture into casserole with chicken. Bring to a boil, reduce heat to medium-low and simmer, covered, 30 minutes, until chicken is tender. Stir in almonds and remaining 1/4 cup cilantro and serve.
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Nutrition Per Serving:
Per serving: Calories 305, fat 15 g, saturated fat 2.5 g, cholesterol 104 mg, sodium 407 mg, carbohydrate 15 g, protein 29 g.
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| From Stopping Diabetes in Its Tracks |
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