This recipe also does very well in a pressure cooker. Follow steps 1-4 on “sauté” mode, then add the chicken, seal
the lid, and pressure cook on high for 20 minutes. Allow the pressure to release naturally after cooking.
• Instead of the allspice, a spice blend may be used such as Ras el Hanout, garam masala, or Chinese five-spice.
| Cook Time: | 50 min |
| Prep Time: | 10 min |
| Total Time: | 60 min |
| Category: | Chicken |
| Cuisine: | South African |
| Yield: | 6 servings |
| Method: | Dutch Oven |
Preparation
1. In a small bowl, whisk together the sour cream, parsley, and hot sauce or chili oil. Set in the refrigerator to chill.
2. In a separate small bowl, stir together the salt and pepper.
3. Pat the chicken dry with paper towels, then sprinkle evenly with the salt-pepper mixture.
4. Heat a tagine, a Dutch oven, or a large stockpot over medium-high heat.
5. Add the oil and heat until shimmering.
6. Place the chicken in the pan and cook until golden-brown but not cooked through, about 3-5 minutes on each side. Transfer the chicken to a plate and set aside.
7. Reduce the heat to medium, then add the onion and cook until softened, about 5-7 minutes. Add the garlic and allspice. Cook until fragrant, about 1-2 minutes.
8. Add the beans, tomatoes with their juice, apricots, and cinnamon. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer.
9. Return the browned chicken to the pan and cover with a lid, Cook until the chicken is cooked through (internal temperature of 175°F), about 33-35 minutes.
10. Serve warm, with a heaping tablespoon of the sour cream mixture on top of each portion.
2. In a separate small bowl, stir together the salt and pepper.
3. Pat the chicken dry with paper towels, then sprinkle evenly with the salt-pepper mixture.
4. Heat a tagine, a Dutch oven, or a large stockpot over medium-high heat.
5. Add the oil and heat until shimmering.
6. Place the chicken in the pan and cook until golden-brown but not cooked through, about 3-5 minutes on each side. Transfer the chicken to a plate and set aside.
7. Reduce the heat to medium, then add the onion and cook until softened, about 5-7 minutes. Add the garlic and allspice. Cook until fragrant, about 1-2 minutes.
8. Add the beans, tomatoes with their juice, apricots, and cinnamon. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer.
9. Return the browned chicken to the pan and cover with a lid, Cook until the chicken is cooked through (internal temperature of 175°F), about 33-35 minutes.
10. Serve warm, with a heaping tablespoon of the sour cream mixture on top of each portion.
Ingredients
* ½ cup light (reduced-fat) sour cream
* 1 tablespoon chopped fresh parsley
* ½ teaspoon hot sauce or hot chili oil
* ½ teaspoon salt
* ½ teaspoon ground black pepper
* 4 (3- to 4-ounce) boneless skinless chicken
* thighs (thigh fillets; about 1 pound)
* 2 tablespoons olive oil
* 1 large sweet onion, thinly sliced (about 3 cups)
* 2 cloves garlic, minced (about 1 teaspoon)
* ½ teaspoon ground allspice
* 1 (15-ounce) can low-sodium garbanzo beans (chickpeas), drained and rinsed
* 1 (14.5-ounce) can no-added-salt diced tomatoes
* ¾ cup dried apricots, sliced or chopped
* 1 cinnamon stick (or 1 teaspoon ground cinnamon, added to step 7)
* 1 tablespoon chopped fresh parsley
* ½ teaspoon hot sauce or hot chili oil
* ½ teaspoon salt
* ½ teaspoon ground black pepper
* 4 (3- to 4-ounce) boneless skinless chicken
* thighs (thigh fillets; about 1 pound)
* 2 tablespoons olive oil
* 1 large sweet onion, thinly sliced (about 3 cups)
* 2 cloves garlic, minced (about 1 teaspoon)
* ½ teaspoon ground allspice
* 1 (15-ounce) can low-sodium garbanzo beans (chickpeas), drained and rinsed
* 1 (14.5-ounce) can no-added-salt diced tomatoes
* ¾ cup dried apricots, sliced or chopped
* 1 cinnamon stick (or 1 teaspoon ground cinnamon, added to step 7)
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