Saffron Chicken with Dried Apricots and Chickpeas
Includes gluten-free & dairy-free options
  • 1tsp extra-virgin olive oil
  • 1 onion, diced
  • 5 cloves garlic, sliced in half lengthwise, or 1/2 tsp garlic powder
  • 3cups chopped zucchini (about 2 medium zucchini)
  • 1/4tsp saffron threads, crushed
  • 1 cinnamon stick or 3/4 tsp ground cinnamon
  • 1tsp ground cumin
  • 1/2tsp ground cardamom
  • 1tbsp paprika
  • 1tbsp Dried Parsley
  • 1tbsp Dried Chivesoptional
  • 1/4tsp salt
  • 2tbsp finely chopped pitted olives or 1/4 cup whole olives
  • 1 1/2 lbs skinless, boneless chicken breast or thigh, chopped into bite-sized pieces
  • Zest and juice of 1 lemon
  • 1/2cup dried apricots, diced
  • 4cups chicken stock, gluten and dairy free if desired
  • 2-14 oz cans chickpeas, drained, or 4 cups cooked chickpeas
  • freshly chopped parsley, to garnishoptional
  • cooked couscous or rice, for serving
  1. In large pot, heat olive oil over medium heat. When hot, add onion, garlic (if using), carrots, and zucchini. Cook for 6 minutes, stirring frequently.
  2. Add spices, salt, olives, chicken, lemon zest (not juice), dried apricots, and stock. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes, or until carrots and chicken are tender.
  3. Add chickpeas and simmer for 5 minutes more. Stir in lemon juice and adjust salt to taste.
  4. Serve garnished with chopped parsley (if using) over couscous or rice.
Recipe Notes

Per serving (without couscous/rice): 437 calories; 39 g protein; 7 g total fat (1 g sat. fat); 55 g total carbohydrates (19 g sugars, 13 g fiber); 535 mg sodium