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2 tbsp (30 mL) cumin seed
2 tbsp (30 mL) coriander seed
1/2 stick cinnamon
1 tbsp (15 mL) dried oregano
1/4 cup (60 mL) paprika (hot, sweet or smoked)
2 tbsp (30 mL) salt
1 tbsp (15 mL) freshly ground black pepper
1/2 cup (125 mL) tomato purée
1/2 cup (125 mL) apricot nectar
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated or 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
2/3 cup (160 mL) finely chopped dried apricots
1/2 cup (125 mL) fancy molasses
1/2 cup (125 mL) white vinegar
1 small onion, finely chopped
2 cloves garlic, minced
Salt & pepper
Preheat one side of grill on medium ( or if oven-roasting, preheat oven to 325°F/160°C).
In small pan, toast cumin and corriander seedsover medium heat until a fragrance is emitted, about 3 minutes.
Grind cumin coriander and cinamon stick in a spice mill until fine. Combine all spices together.
To prepare chicken, rub spice rub over top and underside of chicken breasts, rubbing in well with hands 1 tbsp (15 mL) of rub per chicken breast)
Place chicken on grill over medium/high heat and cover.
Cook 8-10 minutes on each side depending on the thickness. If oven-roasting, place chicken on a foil-lined baking tray and bake for about 40 minutes.
For apricot glaze, stir all ingredients in a pot and simmer for about 15 minutes over medium heat, stiring often, until a glaze consistency.
Reserve until chicken breasts are ready to be glazed.
Generously slather glaze on chicken during last 5 minutes of cooking, repeatedly brushing with sauce and turning.
Nutrition InformationAmount per Serving
Nutrient data based on a recipe made using boneless, skinless chicken breast and SPLENDA® Granulated
Serving Size: 1/6 recipe
Total Calories: 400
Calories from Fat: 45
Total Fat: 5 g
Saturated Fat: 1.5 g
Cholesterol: 105 mg
Sodium: 1510 mg
Total Carbohydrates: 42 g
Fibre: 4 g
Sugars: 33 g
Protein: 40 g