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Panko Breaded Baked Shrimp with Jalapeno Aioli

By 37 Comments

Better than fried and a healthier alternative, this sheet-pan Panko breaded baked shrimp recipe uses brings you perfectly little crispy bites of perfection. Served with a spicy aioli and peppery arugula, a lovely light meal or appetizer.

And if you’re looking for more quick light shrimp dinner ideas, don’t miss my recipe for Quick Pan Seared Chimichurri Shrimp.

This post was originally published May of 2011 and updated July 2021, with new photos and step by step instructions.

I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. Light and crunchy, Panko is a perfect partner for sweet tender shrimp.

And using this oven-baked method, the end result is a light, crispy, golden crunchy coating, a texture you’ll swoon over. Panko Baked Shrimp is a no-fail solution to frying.

Sweet tender shrimp is baked on a sheet pan for easy clean-up, and stays tender and moist snuggled inside the egg battered, panko-flour coating.

And served along side a nice dollop of jalapeno lime kissed mayonnaise. Dip each shrimp individually in the aioli and savor every bite.

And if you buy the deveined and shelled shrimp, this Panko Baked Shrimp is a breeze to make.

All you need for a side dish is some peppery arugula simply tossed with lime juice and olive oil, and nestled along side the shrimp, it’s a super easy partner.

I think I could have eaten about 200 of these shrimp, I must say it’s a very happy little meal. 

Let’s take a look.

Ingredients You’ll Need

Ingredients to make baked breaded shrimp
  • Panko Bread Crumbs Readily found on the baking aisle of the grocery store, panko is an item that should be a regular in your pantry.
  • All Purpose Flour
  • Egg Whites used to bind the flour and panko mixture to the shrimp
  • Kosher Salt Always cook with Kosher salt. It’s said that sea salt simply sits on the food without penetrating and seasoning properly. Keep sea salt on the table and use for adjusting flavors after its cooked.
  • New Mexico Red Chile Powder to add an earthy depth of “just right” spicy flavor to the overall seasoning of the shrimp.
  • Oil: Canola oil is recommended here. It has a higher smoke index which will brown the shrimp quicker. Using olive oil will take longer to get hot, leaving the shrimp sitting a bit longer before they start to brown. And may cause them to become soggy and less crisp.
  • Shrimp: Peeled and deveined and tail left intact preferred. You’re dipping those shrimp and the tails will serve you well as a tool for this process.
  • Arugula: Peppery arugula will serve as base for the shrimp. But don’t treat it as a garnish. Tossed with lime juice and olive oil, this is a nice easy side dish for the shrimp and dip.
  • Jalapeno Lime Aioli (recipe below)

Ingredient Swaps

  • Chile Powder: Use a pure chile powder rather than a chili powder blend. If you don’t have New Mexico Chile Powder, use medium heat Ancho in its place.
  • Bread Crumbs: Use unseasoned bread crumbs in place of Panko. A good choice is Pepperidge Farm fine ground crumbs found on the baking aisle.
  • Greens: Use any baby lettuce mix in place of Arugula.
  • Flour: If you’d like to make this gluten free, use a gluten free flour in place of the all-purpose flour.

Step By Step, How To Make Panko Breaded Baked Shrimp

Baking sheet drizzled with olive oil
  1. Step 1: Preheat oven to 425 degrees. Add three tablespoons canola oil to a baking sheet. Using a spatula, or tilt the pan side to side to spread the oil to cover the bottom.
panko breaded shrimp on a sheet pan that's been coated with olive oil
  1. Step 2: Using the standard breading procedure, dip shrimp in flour and shake off excess. Then dip in the egg whites, letting excess egg white drip off. Then press into the panko bread crumbs to coat both sides of the shrimp. Place the breaded shrimp on the oiled baking sheet. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan. Bake for 8 minutes, then turn shrimp and baked 5 more minutes, or until golden brown.
simple arugula salad dressed with lime juice and olive oil
  1. Step 3: While the shrimp are baking, make the Arugula Lime Salad. In a bowl toss arugula with 2 tablespoon olive oil and juice of one lime. Add salt and pepper to taste and mix well.
Jalapeno lime aioli
  1. Step 4: Make the Jalapeno Aioli. Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Full Jalapeno Aioli recipe.

FAQ’s

What Is The “Standard Breading Procedure”?

Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean.

Can I Use Bread Crumbs?

If you’d like to use bread crumbs purchased from store they will work fine for this breaded shrimp recipe.

What Kind Of Shrimp Should I Buy?

I’m a firm believer and cheerleader for Wild Caught Shrimp. You’ll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 – 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.

Tips For Success

  • Lighten it Up: If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
  • Change it Up: Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
  • Pair it Up: An off-dry Riesling is a good choice for spicy food lovers.

Crispy Panko Breaded Baked Shrimp

Baked shrimp breaded with panko and served with jalapeno lime aioli and arugula

I hope you give this simple Panko Baked Shrimp recipe a try. It’s one of those easy peasy recipes big on the flavor and satisfaction scale.

And if you’re looking for more baked shrimp recipes, you won’t want to miss this one for Lemon Butter Baked Shrimp. It’s incredible. Looking for more seafood recipes? Visit my category for Seafood Recipes. You’ll find lots of great ideas including the most popular on my site for this broiled halibut recipe: Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Panko breaded baked shrimp served over arugula.
Print Recipe
5 from 1 vote

Panko Breaded Baked Shrimp

Crispy panko breaded baked shrimp served with Jalapeno Aioli, and peppery arugula. You'll fall in love with this recipe. Great for an appetizer or light dinner
Prep Time7 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 772kcal
Author: Lea Ann Brown

Ingredients

  • For The Breaded Shrimp
  • 1 ½ cups panko bread crumbs
  • ¾ cup all-purpose flour
  • 4 large egg whites lightly beaten
  • 4 teaspoons kosher salt divided
  • ½ tsp. New Mexico Red Chile Powder or Ancho or Cayenne
  • 3 tablespoons canola oil
  • 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
  • For The Arugula Salad
  • 4 cups arugula
  • 1 ½ Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • Freshly ground black pepper
  • For The Jalapeno Aioli
  • 1 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 large jalapeno pepper diced
  • ¼ cup cilantro chopped

Instructions

  • Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour. Lightly beat the egg whites with a fork.
  • Pour 3 tablespoons canola oil into a large rimmed baking pan and spread to cover bottom.
  • Standard Breading Procedure: Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off. This is an important step, too much egg white will result in too much panko. You want a thin layer. Then press the shrimp into panko, gently coating each side.
  • When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
  • Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
  • While shrimp are baking, make the arugula salad and the mayo dipping sauce. Mix arugula with lime juice and remaining 2 tablespoons of the olive oil, and salt and pepper to taste.
  • For the Jalapeno Lime Mayo: Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Link To full https://highlandsranchfoodie.com/jalapeno-aioli/
  • Serve shrimp with arugula and and Jalapeno Lime Mayo for dipping.

Notes

Link to Jalapeno Aioli
CULINARY SCHOOL TIP
Standard Breading Procedure: Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean. 
Change it up; Want to get rid of the heat from the Jalapeno pepper? Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
You’ll have a lot of the Jalapeno Aioli left over. Make a burger the next night and top with sliced avocado and a dollop of the aioli.
 

Nutrition

Calories: 772kcal | Carbohydrates: 37g | Protein: 17g | Fat: 62g | Saturated Fat: 9g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 3192mg | Potassium: 273mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 4mg

Crispy Panko Breaded Baked Shrimp …It’s What’s For Dinner

Juicy Grilled Chicken Halves: The Ultimate Backyard Guide

By 12 Comments

Grilled chicken halves makes grilling a whole chicken is easier than you’d think. Using an irresistible bbq chicken rub and a zesty basting sauce, this recipe teaches you how to use a grilling technique to insure even cooking for both white and dark meat.

Grilled chicken served with potato salad and a tossed salad.

This recipe was originally published July 2009 and republished July 2021 with new step by step photos.

Why Grill Chicken Halves?

Don’t you just get flat out grumpy when you’ve cooked over the hot grill, turning, moving, babying each piece of chicken only to bite into a thigh to find that pinkish, not quite done thing going on? Shudder. Or a grilled chicken breasts that are over-cooked and dry?

Try grilled chicken halves for a fool-proof method to grill a whole chicken. A technique for a where every piece turns out tender and juicy and evenly cooked. EVERY time.

The secret is in how you cut the chicken, how to make a flavorful bbq chicken rub and a bright basting sauce that elevates the flavor to fabulous. And how often to turn the chicken for even cooking results.

Simply stated, chicken halves cook more uniformly, and retains moisture better than grilling a whole chicken that’s been cut into pieces. They’re ideal for grilling because there’s more skin exposure for that extra crispy skin and better penetration for marinades and rubs.

Just finish with a mop with your favorite bbq sauce and dig in. Grilled chicken halves makes grilling chicken a breeze.

Let’s take a look.

How To Prepare Chicken Halves

How to cut a chicken in half to grill a whole chicken.

Splitting The Chicken For Grilled Chicken Halves

Tools Needed: A sharp chef’s knife, or kitchen (poultry) shears. Kitchen shears provide more controlled cutting.

  • There’s no need to buy separate chicken pieces, or cut a whole chicken into individual pieces. Buy a whole fryer and with a good sharp knife, or shears cut the chicken into two pieces.
  • To do that, use the tip of the knife, or kitchen shears, and cut along each side of the back bone. Once the back bone is removed, turn the chicken over and cut the chicken into two pieces. You’ll be cutting the breast bone in half. You’ll have two separate chicken halves. Each with the leg section, a wing attached.
  • You’ll find this is easier to manage on the grill and the grilled chicken halves will cook more evenly.

Chicken Tips:

  • Your butcher will gladly cut your whole chicken into two pieces for you.
  • How To Choose A Whole Chicken For The Grill. Look for a fryer chicken or a broiler chicken. A weight of 4 – 5 pounds is a good size for grilling.

Seasoning Strategy: BBQ Chicken Rub

Let’s start with the bbq chicken dry rub for this grilled half chicken. I like using a bbq chicken rub that doesn’t contain sugar. With a cook time of one hour for this recipe, a no sugar dry rub will keep the skin from burning.

ingredients to make dry rub for grilled chicken
  • Seasoning Salt: Any brand of seasoning salt will work, with Lawry’s being the most well known, and is what I use.
  • Paprika: Plain paprika is what is called for in this recipe. If you want, use smoked paprika for an even deeper layer of flavor.
  • Onion Powder
  • Garlic Powder
  • Cumin
  • Kosher Salt: Kosher salt is preferred by chefs due to the pure salty flavor it imparts to food. Sea salt is said to sit on the food rather than penetrate and season.
  • Turmeric
  • Chile Powder: Please note, use a pure chile powder rather than a chili seasoning. A chili seasoning contains other spices such as cumin.
Rub mix for grilled chicken
  1. Step 1: Mix the ingredients for the bbq chicken rub in a small bowl, until well blended.

Pro Tip: Pat the chicken dry before applying the rub to ensure a crispy skin.

Using dry rub on whole chicken before grilling
  1. Step 2: Spread the bbq chicken rub in every nook and cranny and on and under the skin of the chicken halves.  Do this three hours before grilling. Let the rubbed chicken sit in the refrigerator until ready to cook.
basting sauce ingredients for grilling chicken
  1. Step 3: Baste for Grilled Chicken: And finally a good chicken baste sauce with vinegar, oil, turmeric for color, lemon juice and a drop of liquid smoke. Using this flavorful basting sauce eliminates the need to pre marinade the chicken.

Expert Tip: Use a neutral flavored oil with a higher smoking point. It will help the skin crisp faster. Canola oil or grape seed oil is a good choice here.

Basting sauce for the best grilled chicken ever.
  1. Step 4: Place the basting sauce ingredients into a small bowl and whisk until well blended. Pro Tip: Use a silicone brush for even sauce application.

We’re Ready to Grill

how to grill a whole chicken
  1. Bring the chicken to room temperature.
  2. Preheat your grill to 450 degrees. Turn the heat down to 375 degrees and place the chicken halves, skin side down, on those sizzling grates.
  3. Generously baste the chicken with the basting sauce and let it cook (lid down) for 15 minutes. Turn the chicken every 15 minutes, basting each time you turn. The total cooking time should be 1 hour.
  4. Use a reliable meat thermometer for reliable accuracy. Internal temperature should read 165 degrees.
  5. Finish and mop with your favorite BBQ Sauce. Apply barbecue sauce the last 5 minutes of cooking to avoid burning.

FAQ’s and Tips

How Long Does It Take To Grill Chicken Halves?

Using this “turn and baste: method for grilled chicken halves, the whole chicken will be cooked in one hour.

How Do I Prevent Skin From Sticking To The Grill?

I like to make sure the grill grates are clean and well-oiled.

What’s The Best BBQ Sauce To Use?

The best is your favorite brand. And if you’re looking for a homemade bbq sauce recipe, take a look at this recipe I use for bbq meatballs. We love the smoky flavor for this bbq chicken recipe.

Can I Make This Recipe On A Charcoal Grill?

I don’t own a charcoal grill, so I’m going to direct you to the experts, Kingsford. Take a look at this recipe for grilling a whole chicken on a charcoal grill. These instructions are for a whole, uncut chicken, but the article shows you the indirect heat method that will work for this recipe.

What’s The Best Way To Reheat Leftover Chicken Halves?

Reheat in your oven at 325°F, covered with foil, until warmed through. This method helps retain moisture.

Tip: Let the chicken rest before serving. Remove the grilled chicken halves from the grill and let sit 10 minutes before cutting and serving. This will help the juices redistribute and keep the meat tender and moist.

Common Mistakes To Avoid

  • Overcooking: Leads to dry meat; use a thermometer.
  • Flare-Ups: Trim excess fat and monitor grill closely.
  • Skipping Rest Time: Essential for juicy, flavorful chicken

Serving and Pairing Suggestions

My absolute favorite sides to go with grilled chicken is my recipe for Old Fashioned Potato Salad or Mac and Cheese with Tomatoes. Here are some other ideas.

Beverage Pairings

  • Wines: Chardonnay or Pinot Noir.
  • Beers: Pilsner or amber ale.
  • Non-Alcoholic: Lemonade or iced tea.

Perfect Grilled Chicken Halves

Grilling chicken halves is a rewarding technique that yields juicy, flavorful results. By following this guide, you’ll master the art of grilling chicken halves, impressing friends and family at your next cookout.

And if you’re looking for more chicken recipes, you won’t want to miss my Chicken category. Lots of great recipe ideas, including the most popular chicken recipe on my site; Chicken Macaroni Salad. It’s easy and it’s fab. 

More Easy Grilled Chicken Recipes

Grilled chicken halves served with potato and a salad.
Print Recipe
5 from 2 votes

Juicy Grilled Chicken Halves: The Ultimate Backyard Guide

Grilling a whole chicken is easier than you'd think. With an irresistible bbq chicken rub and a zesty basting sauce, this recipe teaches you how to use a grilling technique to insure even cooking for both white and dark meat. How to make grilled chicken at home, perfect every time.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 573kcal
Author: Lea Ann Brown

Ingredients

  • 1 whole chicken cut in half (backbone removed)
  • FOR THE DRY RUB
  • 1 Tablespoon seasoning salt any brand
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon chile powder
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground cumin
  • FOR THE BASTING SAUCE
  • ½ cup apple cider vinegar
  • 1 Tablespoon canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • Juice of one lemon
  • 1 drop liquid smoke no more than a drop, it’s concentrated, optional
  • ½ cup BBQ Sauce your favorite brand

Instructions

  • Cut the chicken in half by removing back bone. Your butcher can do this, or cut along side each side of the back bone and remove. This will avoid trying to grill different sized pieces of chicken.
  • Using paper towels, pat the chicken dry.
  • Next take your fingers and loosen the skin in as many places as you can. Take the dry rub and rub all over chicken and under the skin. Do this three hours before grilling. And bring the chicken to room temperature before grilling.
  • Heat grill to 500 degrees. Lower heat to 375. I turn off the middle burner and cook chicken in the middle of the grill.
  • Place both sides of chicken on grill. Using a grill brush, baste with basting sauce. Cover grill and cook for 15 minutes. Repeat this step 4 times for total cook time of 1 hours. Turning the chicken each time you baste.
  • When the hour is up, generously coat one side of chicken with your favorite BBQ or grilling sauce. Close lid and cook for 2 minutes, turn chicken and repeat. Cook two more minutes with grill lid closed.
  • Remove from grill and let sit 10 minutes before serving. This will help the juices redistribute and keep the meat tender and moist.
  • Using a sharp knife, separate the breasts from the leg portions and serve.

Notes

Tip:How To Choose A Whole Chicken For The Grill.Look for a fryer chicken or a broiler chicken. A weight of 4 – 5 pounds is a good size for grilling.
Watch that grill temperature closely and don’t let it fall below 375 degrees. Keeping that grill temperature hot will crisp that skin. Crispy skin means that the meat inside will stay moist and tender.
For the basting sauce, use a neutral flavored oil with a higher smoking point. Canola oil or grape seed oil is a good choice here.
When in doubt, always use an instant read thermometer to make sure the chicken is properly cooked. Insert the probe between in the joint between the leg and the thigh. 165 degrees is recommended for poultry.
Cutting the chicken in half allows you to lay the chicken flat. It exposes the legs and thighs, which will cook faster than the breast. This means the dark meat will be cooked at the same time as the white meat. With each coming out juicy and tender.

Nutrition

Calories: 573kcal | Carbohydrates: 30g | Protein: 36g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 3198mg | Potassium: 559mg | Fiber: 1g | Sugar: 24g | Vitamin A: 710IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 2.4mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was adapted from my friend Cathy at Noble Pig.

BBQ Chicken Rub for BBQ Grilled Chicken Halves … It’s what’s for Summer.

Grilled Ham Steak Brown Sugar Horseradish Glaze

By 32 Comments

When firing up that grill for your next meal, don’t forget about a grilled ham steak. Basted with a brown sugar glaze, this is a 4 ingredient meal that’s ready in under 30 minutes. Grilling a ham steak is a great choice for either breakfast or a quick dinner. Let’s take a look at this super easy recipe.

Glazed grilled ham steak with baked potato and lettuce salad garnished with chives

Do you ever purchase those packaged ham steaks at the grocery store?

You can find them in the meat department, next to the fresh pork cuts and they usually weigh in at a pound. They’re lean, delicious and a nice choice for a quick meal. And grilling a ham steak is super easy.

Grab one next time you’re at the store, mix together this easy horseradish, brown sugar and lemon glaze. Ham steaks on the grill turns into a work of art and a flavor combo you’ll never forget.

And with minimal cleanup. It’s a winner.

I’ve had this recipe for the grilled ham steak for nearly thirty years. It’s a regular on our Summer grilling routine. And it’s even fun to make for breakfast.

Let’s take a look.

Ingredients You’ll Need

Ingredients for grilling a ham steak
  • Ham Steak: A ham steak is simply a slice of ham cut from a whole ham roast. You can either purchase it with or without the bone. And they come cooked or uncooked. I’ve purchased Niman Ranch Uncured ham steak at Whole Foods and Sprouts, and less expensive Cooks and Kentucky Legend brands at King Soopers. They’re all very good.
  • Horseradish: I purchase creamed style horseradish for this recipe. Cream style is smoother in texture and milder in flavor than prepared horseradish, making it easier to blend for the glaze. Be careful not to purchase creamy horseradish sauce, which contains either sour cream or mayonnaise and seasonings. Save that for your Prime rib dinner.
  • Brown Sugar: Use either light brown sugar or dark brown sugar.
  • Lemon Juice: About 1 – 1 ½ lemons

Step By Step Instructions – It’s So Easy

Grilled ham steak glaze in a small sauce pan
  1. Step 1: Make The Brown Sugar Horseradish Ham Steak Glaze: Place the horseradish, brown sugar and lemon juice in a small saucepan.
Grilled ham steak glazed cooking in a small saucepan
  1. Step 2: Cook over medium heat until very warm, starting to simmer and well blended.
cooking ham steak on the grill
  1. Step 3: How to grill a ham steak? It’s easy. Preheat your grill to 450 degrees. Turn the heat down to 350 degrees and add the ham steak. Cook about 4 – 5 minutes per side, basting with the glaze at least every minute.
  2. Step 4: Cut into portions and serve.

A Question You Might Have

Is Ham Steak Already Cooked?

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, reduce the grilling time to just until grill marks appear, the ham is glazed and heated through.

Tips for Cooking Grilled Ham Steaks

  • I love grilling both bone-in and boneless ham steaks. However, look for bone-in ham steaks. They’re typically more tender and flavorful.
  • Pre-cooked ham steaks can be injected with a solution to keep them moist. With that said, that solution won’t keep the ham steaks from drying out on the grill. Pre-cooked ham steaks grill up fast, as soon as you see defined grill marks, they’re ready to eat.

What to Serve It With

My favorite thing to serve with this is my recipe for Amish Macaroni Salad. The flavors just seem to be a match made in heaven.

Potatoes are also a logical choice for a side dish for ham. In the photo you’ll see I’ve sided it with easy Crockpot Garlic Butter Baked Potatoes. Throwing a few potatoes in the crockpot earlier in the day, keeps this meal super easy once you’re ready to prepare dinner.

Another choice, if cooking this grilled ham steak for breakfast, try Cast Iron Skillet Potatoes. A very popular recipe on my site.

And nothing defines Summer better than a good old fashioned Old Fashioned Potato Salad.

If you’ve got left overs, simply chop into cubes the next morning and mix it into scrambled eggs or an omelette. The flavor of the glazed ham elevates eggs to a new level.

Easy Grilled Ham Steak

Grilled ham steak with baked potato and tossed salad

This easy grilled ham steak recipe is great for a quick and delicious breakfast or dinner. And you’re going to love the ease in grilling a ham steak and this recipe for the grilled ham steak glaze.

And if you’re interested in grilled breakfast recipes, take a look at this Ina Garten recipe for Grilled Breakfast Sausage Hotdogs. Delicious! And Fun.

And don’t miss my Breakfast Category, you’ll find lots of eye opening recipes like the most popular on my site for Hatch Green Chile Quiche with Bacon.

More Recipes Using Ham Steak

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled ham steak served with a salad and baked potato.
Print Recipe
5 from 5 votes

Easy Grilled Ham Steak with Tangy Ham Steak Glaze

The grilled ham steak glaze is going to knock your socks off. Ready in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American German
Servings: 4
Calories: 360kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup brown sugar packed
  • ⅓ cup creamy horseradish or prepared horseradish
  • ¼ cup lemon juice 1 – 1 ½ lemons
  • 1 pound fully cooked ham steak fully cooked, ½ inch thick

Instructions

  • For The Grilled Ham Steak Glaze
  • In a small saucepan mix together brown sugar, horseradish and lemon juice.
  • Over medium heat, heat the glaze to where it's just coming to a simmer, stirring so the ingredients are well blended.
  • For The Grilled Ham Steaks
  • Heat your grill to 450 degrees. Turn heat down to 350 degree. Place the ham steak on the grill and cook 4 – 5 minutes per side.
  • Using a brush, baste both sides of ham with the glaze often. Grill over medium-hot until heated through and well glazed.
  • Cut into portions and serve immediately.

Notes

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees.
If the package indicates that the ham steak is fully cooked, reduce the grilling time to just until grill marks appear, the ham is glazed and heated through.
  • Ham Steak: A ham steak is simply a slice of ham cut from a whole ham roast. You can either purchase it with or without the bone. I’ve purchased Niman Ranch Uncured ham steak at Whole Foods and Sprouts, and less expensive Cooks and Kentucky Legend brands at King Soopers. They’re all very good.
  • Horseradish: I purchase creamed style horseradish for this recipe. Cream style is smoother in texture and milder in flavor than prepared horseradish, making it easier to blend for the glaze. Be careful not to purchase creamy horseradish sauce, which contains either sour cream or mayonnaise and seasonings. Save that for your Prime rib dinner.

Nutrition

Calories: 360kcal | Carbohydrates: 57g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 1539mg | Potassium: 507mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 2mg

Zesty Grilled Ham Steaks …It’s What’s for Breakfast.

Chicken Sweet Potato Soup

By 18 Comments

Chicken soup with sweet potatoes is simple, hearty, healthy, gluten free, Whole 30 and paleo friendly. Inexpensive and on the table in about 30 minutes. Keeping the seasonings simple allow the sweet, salty and savory flavors shine. Simply stated, you’re going to love this soup.

Super nutritious, the sweet potato makes a lovely addition to chicken soup. Another favorite healthy soup recipe is this one for Mushroom Soup Without Cream. Brothy and with brown rice, it’s a family favorite.

Chicken soup with sweet potatoes garnished with fresh parsley and toasted baguette

About This Recipe and Why It Works

Under the weather?  Feeling puny?  Classic Chicken soup has been touted as being a cure for the common cold.  Could be, and it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.

A steamy bowl of vitamin-packed vegetables swimming in a savory broth alongside chunks of chicken and floating herbs and spices and you’ve got a classic easy homemade soup.

Let’s take America’s favorite soup and and add nutritious chunks of sweet potato for a unique twist.

Did you know that a sweet potato is a member of the bindweed, morning glory family?  Makes sense since we plant these beautiful vines in our Summer patio pots and hanging baskets. You can eat the tubers from these plants, but the texture and flavor won’t be as good as commercially grown plants used for produce that you’ll find in our markets.

With only about 300 calories per serving, Sweet Potato Chicken Soup it a healthy choice year round. let’s take a look.

Ingredients You’ll Need

Ingredients to make chicken soup with sweet potatoes
  • Chicken Broth: Homemade is always best, but canned or boxed will work just fine.
  • Sweet Potato: 1 medium to large. Creamy sweet potato adds such a beautiful layer of flavor and texture to this soup. You won’t want to put your spoon down.
  • Parsnip and Carrot: 1 each, peeled and sliced
  • Onion: Sweet or yellow onion.
  • Celery: Just a couple of stalks will do.
  • Spices: Dill seed, basil and tarragon.
  • Parsley
  • Chicken Breast: Boneless, skinless and chopped.

Recipe Swaps and Substitutions

  • Parsnip: Parsnip and carrots have a similar flavor profile. With parsnip having a stronger and less sweet flavor. If you don’t have parsnip, just add another carrot. However, ditching the carrot and adding another parsnip would be a stronger flavor decision that you might not like.
  • Chicken: Boneless skinless chicken thighs would be a great substitution for the chicken breast. And want to make this easy chicken sweet potato soup even easier? Use left over rotisserie chicken. Just add it in the end and let it heat.
  • Spices: I’ve also made this using two teaspoons of my special soup spice mix. It’s a glorious riff on flavor.
  • Butternut Squash: Try swapping out butternut squash for the sweet potatoes. It will actually save you a few calories.
  • Spinach: Got some fresh spinach you need to use. Trim the stems and toss some in towards the end of cooking. Those leaves will soften quickly and add even more vitamins to this already healthy bowl of soup.
  • Noodles: Make this a chicken noodle soup by adding some quick cooking egg noodles. They only take about 8 minutes to cook, so add them towards the end of the cooking time.
  • Chicken Soup with Potatoes: Switch out those sweet potatoes for white potatoes. I’d recommend using Yukon Gold. They’re not as starchy as Russet and will hold their shape better.

How To Make Sweet Potato Chicken Soup

sauteeing chicken breast in a large black skillet
  1. Step 1: Start by cutting the chicken into bite sized pieces. Heat a pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is shimmering and hot, add the chicken pieces and saute them until just starting to brown. Remove from heat and set aside.
Sauteeing carrots, celery, onion, sweet potato and parsnip in a red le creuset dutch oven
  1. Step 2: Cook the vegetables: Heat a Dutch oven over medium high hat, add oil and once the oil is hot, add the chopped vegetables and sweet potato, and sautee for about 10 minutes, or until they’re just starting to smell flavorful and just starting to brown. This will bring out the sweetness in each and every piece. We’re actually making a chunky version of Mirepoix, which is a classic combination of aromatics used for successful soups and braised recipes.
Adding chicken broth to chicken soup with sweet potatoes
  1. Step 3: Add the chicken broth to the pot of vegetables.
Adding spices to sweet potato chicken soup.
  1. Step 4: Add seasonings and simmer on low for about 25 minutes. Add in chicken and cook until chicken is nice and hot. It’s ready to serve.

Pro Tip: Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.

Questions You Might Have

Can I Use the Leaves Of The Celery?

Absolutely yes, and I insist. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.

Tips For Success

  • Don’t skip sauteeing the chicken. And don’t over-crowd the pan when doing so. A hot skillet will brown the chicken a bit which will add flavor. We call this Maillard Reaction. It’s basically the chemical reaction that browns foods which adds flavor. Think about toast, your humble toaster may be king of browning.
  • Use a Rotisserie Chicken. To save time, you can use the meat from a rotisserie chicken. Simply add it about the last 10 minutes of cooking time. Enough to heat the meat and bring some of that famous rotisserie flavor to the soup.

Storing and Freezing

  • Soup is one of those meals that always tastes better the next day. This chicken sweet potato soup is great for leftovers and will keep in the fridge in an air-tight contained for about 4 – 5 days.
  • It’s also one of those dishes that freezes well. Just let the soup cool and store in the freezer for about 4 months. Using either sweet potatoes or white potatoes will freeze well.
  • Reheat stove-top or in the microwave. If cooking from frozen leftovers, let the soup thaw in the refrigerator overnight.

Recipe for Chicken Sweet Potato Soup

Chicken soup with sweet potatoes in an orange bowl with a gold spoon

I hope you give this version of chicken soup a try. Chicken soup with sweet potatoes is an easy and hearty dinner the whole family will love.

And if you’re looking for even more soup recipes, check out my Soup Category. I consider soup recipes to be my expertise. You’ll find lots of mouthwatering soups and stews, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

This recipe was adapted from a Whole Foods Sweet Potato Chicken Soup Recipe.

More Healthy Chicken Soup Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken sweet potato soup served with bread.
Print Recipe
5 from 3 votes

Chicken Sweet Potato Soup

The ultimate comfort food. Adding chunks of sweet potato makes this classic Chicken and Vegetable Soup even more interesting with flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 6
Calories: 308kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Olive oil
  • 2 chicken breast cut into bite sized pieces
  • ½ medium onion chopped
  • 2 carrot peeled and chopped
  • 2 stalks celery sliced
  • 1 medium sweet potato peeled and small cubed
  • 1 medium parsnip peeled and chopped
  • 2 quarts chicken stock
  • 5 sprigs fresh parsley minced
  • 1 teaspoon dill seed
  • 1 teaspoon basil
  • ½ teaspoon tarragon
  • salt and pepper to taste

Instructions

  • In fry pan, saute chicken breasts in one tablespoon olive oil until almost done. Set aside.
  • In a Dutch oven, heat the remaining one tablespoon of olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
  • Add the stock and spices and bring to a boil, lower to a simmer and cook for 25 minutes until all the vegetables are tender. Add in cooked chicken and cook until chicken is nice and hot Season with salt and pepper to taste.
  • Spoon into soup bowls and garnish with chopped fresh parsley.

Notes

Please use some of the celery leaves in this soup. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.
Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.
Soup is one of those meals that always tastes better the next day. This soup is great for leftovers and will keep in the fridge for about 4 – 5 days. It’s also one of those dishes that freezes well. Store in the freezer for about 4 months.

Nutrition

Calories: 308kcal | Carbohydrates: 27g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 587mg | Potassium: 947mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8833IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg

Chicken Sweet Potato Soup …It’s what’s for Dinner.

Moroccan Apricot Lamb Tagine

By 3 Comments

Apricot Lamb Tagine is a traditional Moroccan dish that gets its vibrant flavor from warm spices, sweet apricots and tender fall apart braised lamb.

Apricot lamb tagine served in a Moroccan platter.

The word “tagine” refers to both a Moroccan conical cooking vessel and an aromatic stew. A tagine is a circular cooking pot with a dome shaped cover that sits on the base. Tagine recipes are slow cooked stew type meals that are typically made with meat and combine sweet and savory ingredients for flavor.

The basic recipe for Lamb Tagine with Apricots, that I’ve tweaked here and there from the first time I made it, originally comes from Williams and Sonoma, and is my favorite go-to lamb tagine recipe.

The recipe consists of lamb pieces braised with spices, olives, apricots, chickpeas and raisins.

The end result is a tagine recipe that’s incredible with flavor and most certainly entertainment worthy.

Serve the lamb tagine over a bed of pearl couscous and you’ve got an incredible meal.

Table of contents

What You’ll Need To Make Apricot Lamb Tagine

Ingredients to make apricot lamb tagine
  • Lamb Shoulder: What’s the best cut of lamb for tagine? The shoulder of a lamb gets lots of work, so it tends to be full of flavor but takes a while to become tender. That’s why it’s a great choice for stews or braising, where meat is slow simmered until tender.
  • Chickpeas: Preferably dried chickpeas, which will give you better texture and more flavor.
  • Apricots: Dried or fresh apricots.
  • Raisins: Golden raisins have a sweeter, milder flavor than dark raisins.
  • Onion: Yellow or sweet onion. Sauteed onions bring another level of sweetness to the finished tagine.
  • Green Olives: I like to use Castelvetrano olives. They’re easy to find.
  • Tomato Paste.
  • Parsley.
  • Tagine Spices: Coriander, cinnamon, paprika, ginger and garlic.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Ingredient Substitutes and Swaps

  • Lamb: Use leg of lamb in place of shoulder. The leg of lamb is a leaner cut, and more expensive which seems a bit like a waste of money when a cheaper cut like shoulder is a better choice for a long simmer. And if you’re simply opposed to cooking with lamb choose a beef chuck roast.
  • Olives: Substitute any kind of green olives in place of the Castelvetrano olives. I’ve used Spanish olives and they work well.
  • Chickpeas: If you don’t want to take the time to soak and cook dried chickpeas substitute one 14.5 ounce can, drained and rinsed.
  • Apricots: If you can’t find dried apricots (which I couldn’t) for the making of this recipe use fresh. The benefit of using fresh is that the fruit will melt down and become a part of the gravy. Dried apricots will hold up to the long simmer and will present themselves as a part of the chunks of lamb and onion .
  • Cinnamon: To get a more pure cinnamon flavor, substitute a cinnamon stock for the ground cinnamon. Just remove it before serving.

Step by Step Instructions

Once the gathering and chopping is done, this apricot lamb tagine comes together easily.

Spices mixed with lamb shoulder pieces to make lamb tatine

Step 1: Place cut up lamb shoulder into a large bowl, add olive oil and sprinkle with coriander, cinnamon, ginger, paprika and garlic. Using a spatula mix well to coat the lamb. Refrigerate for three hours, or overnight.

lamb and onions cooking in a tagine pot

Step 2: Heat the bottom of the tagine over medium high heat. Once the pot is hot, add olive oil. When the olive oil is hot and shimmering, add the onions and lamb pieces.

Cooking lamb and onions in a tagine pot

Step 3: Cook until lamb is starting to brown and onions are becoming soft.

Vegetable broth and cornstarch for lamb tagine

Step 4: In a small bowl, combine vegetable broth, cornstarch and tomato paste until smooth.

Adding ingredients to tagine pot to make apricot lamb tagine

Step 5: Add the raisins, parsley, apricots, chickpeas, chopped parsley and olives on top of the lamb and onions. Gently stir the ingredients to combine. Pour in the vegetable broth mixture. Cover with the top of the tagine and simmer on stovetop on medium low until lamb is tender. About an hour and a half.

Apricot Lamb Tagine – Tips and FAQ’s

What If I Don’t Own A Tagine

Not to worry, a Dutch oven will substitute beautifully for every part of this recipe.

Can I Serve This Lamb Tagine Recipe Right Out Of The Pot?

Absolutely yes. That’s the beauty of a tagine. Just place a trivet on the table for heat protection and place the tagine on the trivet in the center of the table. It creates atmosphere and guests can serve themselves right out of the tagine.

Pro Tip: Cutting Lamb for Tagine Cooking: Be careful not to cut the lamb pieces too small, to avoid it drying out. Cut the lamb into approximately 2″ pieces.

Storage and Freezing

This stew will keep in the refrigerator in an airtight container for 4 – 5 days. It will also keep for up to three months in the freezer.

Serving Suggestion

Couscous. Whether using traditional couscous or pearl couscous will be a perfect side dish for lamb tagine. A simple tossed salad is also a good addition.

What Tagine Should I Buy?

I own two tagine pots. One is a traditional clay pot. The draw back to the clay tagine is that it can only be used in the oven. It’s not suited for stove-top cooking unless you purchase a metal diffuser ring that protects the clay against direct heat.

I recently was given an enameled cast iron tagine pot from UnoCasa. I love this tagine because it can be used anywhere. Gas, electric, ceramic stove tops, as well as in the oven. It can even be used over open fire.

It’s heavy duty construction is great for keeping food warm. Which works well if you don’t serve dinner the minute guests arrive. And it’s beautiful enough to use as a centerpiece server on your table.

The UnoCasa Tagine is larger and holds more, which worked well for the 1 ½ pounds of lamb called for in this apricot lamb tagine recipe. And the lid is a tighter fit, so I don’t need to worry about leaking and spillage while cooking. I do love this tagine pot.

Click on the links or the photo below to check it out.

This is a sponsored post. I’ve received the tagine at no charge, and if you purchase from this post, I’ll receive a small commission at no extra charge to you.

Recipe for Apricot Lamb Tagine

lamb tagine with apricots, chickpeas, and olives served over pearl couscous

Tagines are fun to make and full of exotic flavors. I hope you give this much loved Moroccan stew recipe a try, and if you do, please come back and give the recipe a star rating located in the recipe card. And scroll down and leave a comment about your experience with the recipe.

And if you have a favorite traditional Moroccan lamb tagine recipe, let me know, I’d love to give it a try. And if you’re looking to find out more about tagine’s, I like this article about How to Cook The Perfect Lamb Tagine.

Apricot lamb tagine served in a Moroccan platter.
Print Recipe
5 from 2 votes

Apricot Lamb Tagine With Olives

Apricot Lamb Tagine is a traditional Moroccan dish that gets its vibrant flavor from warm spices, sweet apricots and tender fall apart braised lamb. Tagines are fun to make and full of exotic flavors.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Soaking and marinating1 day
Course: Main Course Lamb
Cuisine: Moroccan
Servings: 6
Calories: 290kcal
Author: Lea Ann Brown

Equipment

  • Tagine

Ingredients

  • ½ cup dried chickpeas
  • 2 cups water
  • SPICES FOR THE LAMB
  • 1 ½ pounds lamb shoulder cut into 6 – 8 chunks, about 2 inches
  • 2 Tablespoon olive oil divided
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 1 teaspoon paprika
  • 1-2 cloves garlic chopped
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • INGREDIENTS FOR TAGINE
  • 6 dried apricots or fresh apricots
  • 1 medium onion cut into wedges
  • 5 saffron threads
  • 1 Tablespoon tomato paste
  • ½ cup vegetable broth
  • 1 teaspoons corn starch
  • 4 cardamom pods wrapped in cheese cloth
  • 1 Tablespoon fresh parsley chopped
  • ½ cup golden raisins
  • ½ cup green olives

Instructions

  • Soak the dried chickpeas overnight in just enough water to cover. The next morning, drain the chickpeas, add new water and in a saucepan, simmer them stovetop for 2 hours. Drain the chickpeas and store in refrigerator until ready to use.
  • Mix together all of the Moroccon spices (cinnamon, coriander, ginger, paprika, garlic, salt and pepper) in a small bowl.
  • Cut the lamb shoulder into 6 – 8 chunks about 2 inches.
  • Put the lamb into a large mixing bowl and drizzle with 1 tablespoon olive oil. Using a large spoon, stir the olive oil and lamb together to coat the lamb.
  • Sprinkle the spices over the lamb and stir again to combine well.
  • Marinate the lamb in the refrigerator for at least 3 hours, or overnight.
  • DIRECTIONS FOR THE LAMB TAGINE
  • Heat the tagine pot over medium high heat until hot. Add the remaining 1 tablespoon of oil to the tagine. When the oil starts to shimmer, add the onion wedges and lamb pieces to the hot oil. Salt and pepper the onions and lamb.
  • Cook until lamb is starting to brown and onions are starting to soften. About 10 – 15 minutes. Stirring often so they don't stick to the bottom of the tagine.
  • While onions and meat are cooking, whisk together the vegetable stock, tomato paste and cornstarch in a separate bowl.
  • Pour the broth mixture into the tagine pot, and add in the saffron threads.
  • Wrap cardamon pods in cheesecloth and add them to the pot.
  • Add apricots (pitted and halved if using fresh apricots), olives, parsley, and raisins on top of the lamb and onions. Add the cooked chickpeas.
  • Place the lid on the tagine pot and allow the ingredients to slowly simmer for about an hour and a half. Or until lamb is fall apart tender. Remove cardamon pods and serve.
  • Serve the lamb over pearl couscous.

Notes

Use either dried apricots or fresh apricots for this recipe. If using fresh, cut them in half and remove the pit. The fresh apricots will “melt” as they cook and become part of the gravy. Dried apricots will stay solid and become part of the lamb/onion mixture.
If you don’t own a tagine pot, a Dutch oven will work fine for this recipe.
This stew will keep in the refrigerator in an airtight container for 4 – 5 days. It will also keep for up to three months in the freezer.

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 918mg | Potassium: 634mg | Fiber: 6g | Sugar: 15g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg

Lamb and Apricot Tagine … It’s Whats For Dinner

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.