- 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
Directions
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.
Nutrition Facts
- 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
