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Saffron Chicken with Dried Apricots and Chickpeas

Includes gluten-free & dairy-free options
Servings 6

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

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

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