Saffron Chicken with Dried Apricots and Chickpeas - alive magazine

Name: Saffron Chicken with Dried Apricots and Chickpeas - alive magazine
Ingredients: 1 tsp (5 mL) extra-virgin olive oil; 1 onion, diced; 5 cloves garlic, sliced in half lengthwise, or 1/2 tsp (2 mL) garlic powder (optional); 3 cups (750 mL) chopped carrots (about 3 large carrots); 3 cups (750 mL) chopped zucchini (about 2 medium zucchini); 1/4 tsp (1 mL) saffron threads; 1 cinnamon stick, or 3/4 tsp (4 mL) ground cinnamon; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) ground cardamom; 1 Tbsp (15 mL) paprika; 1 Tbsp (15 mL) dried parsley; 1 Tbsp (15 mL) dried chives (optional); 1/4 tsp (1 mL) salt; 2 Tbsp (30 mL) finely chopped pitted olives (see Tip); 1 1/2 lbs (750 g) skinless, boneless chicken breast or thigh, chopped into bite-sized pieces; Zest and juice of 1 lemon; 1/2 cup (125 mL) dried apricot halves, diced; 4 cups (1 L) chicken stock; 2 - 14 oz (398 mL) cans chickpeas, drained, or 4 cups (1 L) cooked chickpeas (see Tip); Freshly chopped parsley, to garnish (optional)

www.alive.com

This warm and satisfying dish pays homage to slow-cooked North African tagines, but comes together in no time, combining sweet apricots with savoury and tender…

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Ingredients

1 tsp (5 mL) extra-virgin olive oil
1 onion, diced
5 cloves garlic, sliced in half lengthwise, or 1/2 tsp (2 mL) garlic powder (optional)
3 cups (750 mL) chopped carrots (about 3 large carrots)
3 cups (750 mL) chopped zucchini (about 2 medium zucchini)
1/4 tsp (1 mL) saffron threads
1 cinnamon stick, or 3/4 tsp (4 mL) ground cinnamon
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground cardamom
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) dried parsley
1 Tbsp (15 mL) dried chives (optional)
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) finely chopped pitted olives (see Tip)
1 1/2 lbs (750 g) skinless, boneless chicken breast or thigh, chopped into bite-sized pieces
Zest and juice of 1 lemon
1/2 cup (125 mL) dried apricot halves, diced
4 cups (1 L) chicken stock
2 - 14 oz (398 mL) cans chickpeas, drained, or 4 cups (1 L) cooked chickpeas (see Tip)
Freshly chopped parsley, to garnish (optional)