Lunch: Chicken and Chickpea Tagine Recipe | MyRecipes

Recipe by Ann Taylor Pittman Hearty canned chickpeas hold up beautifully in the slow cooker, where they're combined with fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it ca

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Honey

Health and fertility benefits of Chicken and Chickpea Tagine Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 tablespoons canola oil
8 (5-ounce) bone-in chicken thighs, skinned
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped onion
1/4 cup finely chopped fresh garlic
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons honey
1 (3-inch) cinnamon stick
2/3 cup chopped dried apricots
2 (15-ounce) cans organic chickpeas, rinsed and drained
1/4 cup cilantro leaves
Lemon wedges

Instructions

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

Add a review for Chicken and Chickpea Tagine Recipe | MyRecipes