Chicken with Apricots & Almonds
Prep Time
Serves
Cooking Mode
1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp ground cumin
2 tsp salt
6 boneless skinless chicken thighs, 3 to 4 oz (90 to 125 g) each, sliced
1 tbsp olive oil
1 cup dried apricots, sliced
2 tbsp honey
1 tbsp lemon juice
½ cup slivered almonds, toasted
4 cups cooked Basmati rice
1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp ground cumin
2 tsp salt
6 boneless skinless chicken thighs, 3 to 4 oz (90 to 125 g) each, sliced
1 tbsp olive oil
1 cup dried apricots, sliced
2 tbsp honey
1 tbsp lemon juice
½ cup slivered almonds, toasted
4 cups cooked Basmati rice
Directions
1In a large bowl, combine cinnamon, paprika, cumin and salt. Add sliced chicken and toss to coat.
2Heat oil in a large skillet set over medium-high heat. Add chicken and cook, stirring, for 5 min. Add apricots and 3/4 cup (175 mL) water and bring to a simmer. Cook for 5 min., stirring occasionally.
3Remove from heat. Stir in honey, lemon juice and almonds and serve over rice.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
