Daily Life and Supportive Care During Cancer Treatment

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Chicken Tagine with Carrots, Prunes, and Chickpeas

This fiber-full dish features chicken thighs nestled alongside carrots, dried fruit, and chickpeas and seasoned with the warming flavors of a Moroccan-inspired spice blend.

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Serve it over quinoa or brown rice for added nutrients and fiber.

Ingredients

4 Servings

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 2 cups homemade chicken broth or store bought reduced-sodium broth
  • 10 pitted prunes, cut in half
  • 5 carrots, cut into 1-inch pieces
  • 1 cup canned chickpeas, rinsed and drained
  • 1/3 cup raisins, golden raisins, or chopped apricots
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped fresh Italian parsley or cilantro, optional

Tip: Prunes (dried plums) are a great digestive aid and contain iron, potassium, and antioxidants.

A ladle lays next to a large bowl of chicken tagine made with carrots, prunes, and chickpeas.

Instructions

Sprinkle the chicken with salt and pepper.

In a large skillet over medium-high heat, add the oil. Cook the chicken for 3 to 5 minutes per side, or until lightly golden brown (it will not be cooked through). Remove the chicken and set aside.

In the same skillet, add the onion and sauté for 3 to 5 minutes, or until softened. Add the garlic, coriander, cinnamon, cumin, paprika, and ginger and sauté for 1 minute. Add the broth and bring to a boil, stirring frequently to dislodge any bits of food that might have stuck to the bottom of the skillet.

Return the chicken to the pan, reduce the heat, cover, and simmer for 40 minutes. Add the prunes, carrots, chickpeas, and raisins and stir to combine.

Cover and cook for 20 minutes, or until the carrots are tender. Using a slotted spoon, transfer the solids to a serving bowl.

Boil the remaining liquid for 1 to 2 minutes to thicken and pour over the chicken, stirring to combine. Top with the almonds and parsley, if desired.

Per serving

Calories: 530
Fat: 22 g
Saturated fat: 4 g
Cholesterol: 160 mg
Sodium: 470 mg
Carbohydrate: 49 g
Dietary fiber: 10 g
Sugars: 23 g
Protein: 37 g
Calcium: 140 mg
Potassium: 1110 mg

book cover for the ACS book, hat to Eat During Cancer Treatment 2nd Editition

What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
cancer.org/bookstore

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