CHICKEN TAGINE WITH KALE

[[ recipeID=recipe-9kfwqknq1, title=Chicken Tagine with Kale ]]

Ingredients

2 lbs boneless, skinless chicken thighs cut in bite-size pieces

2 cups chopped onion

1 cup thinly cut kale

1 tablespoon fresh ginger - grated

3 cloves garlic - minced

½ teaspoon ground coriander

½ teaspoon ground cinnamon

1 teaspoon ground cumin

2 cups low-sodium chicken broth

1 15 oz. can garbanzo beans/chickpeas drained and rinsed

1 cup apricots cut in pieces

½ cup dried dates cut in pieces

Instructions

Heat oil in a pot on medium high. Brown the chicken in batches for about 5 minutes. Remove the chicken and set aside. Place the onions in the pot and cook for about 5 minutes. Add ginger and the next 4 ingredients. Cook for 1 minute until fragrant. Add the chicken stock and scrape the pan, loosening the browned chicken pieces. Return the chicken to the pot. Stir. Cover and cook on low for about 45 minutes to an hour. After the chicken is cooked add the garbanzo beans, kale, apricots and dates. Heat for about 5 minutes. Serve over whole-wheat couscous. Click for larger image

Amount Per Serving
Calories 570
% Daily Value*
Total Fat 17g		26%
Saturated Fat 4g		20%
Trans Fat 0g
Sodium 876mg		36%
Total Carbohydrate 114g		38%
Dietary Fiber 15g		60%
Sugars 48g
Protein 33.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

The first half of the recipe can be made the night before then heat and the garbanzo beans and other ingredients added before serving. You can use any of your favorite dried fruits in this. Dried plums and cranberries would also work well.