Chicken and Apricot Tagine

Recipe courtesy of Best Health magazine

Ingredients:
2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
½ tsp each ground cinnamon, cumin, ginger and turmeric
1 small red pepper, chopped
1 medium tomato, chopped
1 C chicken stock
6 dried apricots, halved
2 boneless, skinless chicken breasts cut in 1 inch chunks
Small handful of chopped parsley
Toasted almonds

Method:
Place ceramic tagine (or covered frying pan) over medium heat on the stove and pour in oil. Add onion and cook until softened, about 5 minutes. Add garlic, spices, red pepper and tomato and cook for 3 minutes more. Stir in stock, and bring to a low boil. Stir in apricots and chicken, bring to a boil, then cover and lower heat. Simmer for 20 – 25 minutes more (add a little water or chicken stock if needed). Check that chicken is cooked through. Sprinkle with parsley and toasted almonds.
Makes 2 servings; count each serving as 3 protein and 1 fruit.