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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

1 tsp
ground cinnamon
5 mL
2 tsp
smoked paprika
10 mL
1 tsp
ground cumin
5 mL
2 tsp
salt
10 mL
6
boneless skinless chicken thighs, 3 to 4 oz (90 to 125 g) each, sliced
0
1 tbsp
olive oil
15 mL
1 cup
dried apricots, sliced
250 mL
2 tbsp
honey
30 mL
1 tbsp
lemon juice
15 mL
1/2 cup
slivered almonds, toasted
125 mL
4 cups
cooked Basmati rice
1 L

Method

Step 1

In a large bowl, combine cinnamon, paprika, cumin and salt. Add sliced chicken and toss to coat.

Step 2

Heat 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.

Step 3

Remove 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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
610
Fat:
14 g
Saturated Fat:
2 g
Carbs:
89 g
Fibre:
7 g
Cholesterol:
90 mg
Protein:
32 g
Sodium:
850 mg
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