1 lbs boneless chicken thighs
1 onion, halved & sliced
3 garlic cloves, sliced thin
2 carrots, cut in 1" pieces
1/4 cup chopped cilantro
2 tablespoons chopped almonds
3/4 cup water
2 tablespoons olive oil
1 tablespoon honey
1 cinnamon stick
1 teaspoon cinnamon
1/2 teaspoons ginger
1/2 teaspoon pepper
Preheat oven to 425 F and move oven rack to lower middle position. Mix cinnamon, ginger, turmeric and pepper in a bowl. Treat a tagine
or baking pan with cooking spray. Rinse Rice Pearls and spread on the bottom of the pan. Lay chicken over the Rice Pearls.
Bring honey, water, cinnamon sticks and apricots to a boil in a saucepan. Reduce heat and simmer uncovered 20 minutes or until liquid is reduced to a glaze. Discard cinnamon sticks or add to tagine for extra flavor (do not eat!)
Mix onion, carrots, garlic, spice mix, olive oil and a sprinkle of salt in a bowl. Toss to coat. Pour over chicken and Rice Pearls. Cover pan with lid or foil.
Place pan in oven and cook 30 minutes or until chicken is cooked through and carrots are tender. Remove from oven and stir in cilantro and apricots. Serve immediately.
Calories: 329 Carb: 19 grams Protein: 21 grams Fat: 16 grams
Fiber: 4 grams Potassium: 521 mg Sodium: 327 mg