Saffron Chicken with Dried Apricots and Chickpeas

This warm and satisfying Saffron Chicken with Dried Apricots and Chickpeas pays homage to slow-cooked North African tagines, but it comes together in no time. The spices can be premixed at home if you’re heading out of town, making for efficient packing without sacrificing flavor. 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.

Make it your own

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

Saffron Chicken with Dried Apricots and Chickpeas

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Includes gluten-free & dairy-free options

Servings

6

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Ingredients

• 1 tsp extra-virgin olive oil
• 1 onion, diced
• 5 cloves garlic, sliced in half lengthwise, or 1/2 tsp garlic powder
• 3 cups chopped zucchini (about 2 medium zucchini)
• 1/4 tsp saffron threads, crushed
• 1 cinnamon stick or 3/4 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 1/4 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, gluten and dairy free if desired
• 2-14 oz cans chickpeas, drained, or 4 cups cooked chickpeas
• freshly chopped parsley, to garnish optional
• cooked couscous or rice, for serving

Ingredients 1 tsp extra-virgin olive oil 1 onion, diced 5 cloves garlic, sliced in half lengthwise, or 1/2 tsp garlic powder 3 cups chopped zucchini (about 2 medium zucchini) 1/4 tsp saffron threads, crushed 1 cinnamon stick or 3/4 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 1/4 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, gluten and dairy free if desired 2-14 oz cans chickpeas, drained, or 4 cups cooked chickpeas freshly chopped parsley, to garnish optional cooked couscous or rice, for serving

Servings 6 Print Recipe

Instructions

1. 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.
2. 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.
3. Add chickpeas and simmer for 5 minutes more. Stir in lemon juice and adjust salt to taste.
4. Serve garnished with chopped parsley (if using) over couscous or rice.

Recipe Notes

Per serving (without couscous/rice): 437 calories; 39 g protein; 7 g total fat (1 g sat. fat); 55 g total carbohydrates (19 g sugars, 13 g fiber); 535 mg sodium