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|1 tbsp Canola Oil|
|4 sm Skinless Chicken Breasts (approximately 4oz each)|
|1 ea Yellow Onion sliced|
|1 tbsp Garlic minced|
|1 tbsp Fresh Ginger minced|
|1 cp Florida Orange Juice|
|1 tbsp Turmeric|
|1 tsp Ground Nutmeg|
|1 tsp Ground Cinnamon|
|1 ea Saffron Thread (optional)|
|1 can Garbanzo Beans drained|
|1 cp Dried Apricots|
|1 cp Tomatoes fresh, diced|
|1/2 cp Cashews chopped and toasted|
|2 tbsp Fresh Cilantro chopped|
Heat oil in tagine and brown chicken breasts for 3 to 5 minutes; remove chicken breasts and reserve.
Add onion, garlic and ginger to tagine; sauté for 3 minutes.
Add orange juice, turmeric, nutmeg, cinnamon and saffron, if desired. Simmer for 3 minutes; do not boil.
Add garbanzo beans, apricots and tomatoes. Bring to simmer; add reserved chicken breasts.
Cover tagine and cook for 20 to 30 minutes over low heat until chicken is thoroughly cooked. Garnish with cashews and cilantro; serve immediately.