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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.

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