| Fast Prep

moroccan tagine-style chicken thighs

prep: 20 minutes | roast: 1 hour at 350°F | MAKES: 6 to 8 servings (2 thighs + ⅔ cup fruit each)

• 4 tsp. ground cinnamon
• 1½ tsp. caraway seeds, crushed
• 1½ tsp. ground cumin
• 1½ tsp. ground cardamom
• ⅛ to ¼ tsp. cayenne pepper
• 8 cloves garlic, minced
• 12 chicken thighs, skinned (4 to 5 lb. total)
• 2 Tbsp. olive oil
• 1 14.5-oz. can reduced-sodium chicken broth
• 1 cup dried apricots, quartered
• 1 cup pitted dates, quartered
• ¼ cup sliced almonds, ground
• 1 tsp. ground turmeric
• ¾ tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. saffron threads, crushed
• ⅓ cup snipped fresh cilantro
• 2 Tbsp. sliced almonds, toasted (see tip below)
• Hot cooked couscous or rice (optional)

1. Preheat oven to 350°F. In a small bowl combine the first six ingredients (through garlic). Sprinkle spice mixture over chicken and rub in with your fingers.

2. In an oven-safe 6- to 8-qt. pot heat oil over medium-high heat. Brown chicken, half at a time, in the hot oil about 6 minutes, turning once.

3. Add the next eight ingredients (through saffron). Roast, covered, 1 hour or until chicken is tender.

4. Use a slotted spoon to transfer chicken mixture to a shallow serving dish (some meat may fall off the bone). Sprinkle chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve chicken with cooking liquid and, if desired, couscous.

SLOW COOKER DIRECTIONS: Prepare as directed in Steps 1 and 2. Place chicken in a 6- to 7-qt. slow cooker. In a medium bowl combine broth, apricots, dates, ground almonds, turmeric, salt, pepper, and saffron; pour over chicken. Cover and cook on low 8 hours or on high 4 hours. Continue as directed in Step 4.

PER SERVING: 501 cal., 17 g fat (3 g sat. fat), 213 mg chol., 627 mg sodium, 41 g carb., 6 g fiber, 31 g sugars, 49 g pro.

Roasty toasty

To toast nuts, spread nuts in a shallow baking pan. Bake 5 to 10 minutes in a 350°F oven or until light brown, watching carefully and stirring once or twice. Toast finely chopped or ground nuts in a dry skillet over medium heat. Stir often so they don’t burn.