0
284-mL can undiluted chicken broth
1 cup orange juice
1 to 2 tsp ground cumin
1 tsp ground coriander
12-oz bag baby carrots, or 2 cups sliced carrots
1/2 cup raisins
1/2 cup dried apricots
1/2 cup whole or sliced green olives
6 skinless, boneless chicken breasts, or 12 skinless boneless thighs or a mix
1/2 cup coarsely chopped fresh mint, or green onions (optional)
In a large wide saucepan, stir broth with juice, cumin, chili flakes, garlic and coriander. Add carrots, raisins, apricots and olives. Submerge chicken in liquid. Bring to a boil over medium-high heat, stirring occasionally. Then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until it feels springy when pressed and carrots are fork-tender, 20 to 25 minutes. Remove from heat and stir in mint.
Calories 286, Protein 34.4g, Carbohydrates 26.8g, Fat 4.8g, Fibre 3.2g, Sodium 709mg.
A tajine is a well-seasoned Moroccan stew usually served with couscous. Sounds fancy, but this version is a breeze to make and doesn't call for any exotic ingredients.