2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
½ red onion, diced
5 cloves garlic, minced, divided
3 cups low-sodium chicken stock or broth
½ cup dried apricots, diced
¼ cup currants
1 lemon, zested and juiced
¼ cup parsley
¼ cup cilantro
Sliced almonds
Olive oil
Instructions
Cook pasta according to package directions.
In medium bowl, combine flour, cinnamon, ginger, pepper, onion powder, garlic powder, and ½ teaspoon of the salt; set aside.
Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Coat ⅓ of the chicken in the flour mixture, dusting off the excess. Add to skillet; cook 2 to 3 minutes per side, or until lightly browned. Remove to a separate dish. Repeat with remaining chicken, adding 1 tablespoon oil between batches.
Add remaining oil, onion, and 3 cloves of garlic (about 1½ teaspoons minced) to skillet. Cook 2 to 3 minutes or until onion is translucent, stirring frequently. Add flour mixture; cook 2 to 3 minutes, stirring constantly.
Pour chicken stock into skillet. Cook and stir until slightly thickened. Add reserved chicken back into the pan along with apricots and currants. Reduce heat, cover, and simmer 8 to 10 minutes, stirring frequently.
Prepare a gremolata by finely chopping lemon zest, parsley and cilantro. Add remaining salt and garlic; set aside.
To serve, divide pasta among serving plates; top each with chicken and sauce. Top with gremolata and a squeeze of lemon juice. Garnish with sliced almonds and a drizzle of olive oil, as desired.
Nutrition Information
Serving size: ⅛ of recipe Calories: 430 Fat: 14 g Saturated fat: 2 g Carbohydrates: 51 g Sodium: 420 mg Fiber: 6 g Protein: 27 g Cholesterol: 100 mg
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/10/rotini-with-chicken-tagine-sauce/