Easy Moroccan Chicken with Dried Plums |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a very traditional meal, serve over couscous. Adapted from the California Dried Plum Board. olive oil, chicken breast halves, garlic cloves, chicken broth, medium carrots, dried plums, cumin, cinnamon, green onions, salt and pepper, couscous (optional), lemon wedges (optional), slivered almonds cvt Ingredients:
2 tablespoons olive oil |
14 ounces (4 boneless, skinless halves) chicken breast , cooked per recipe, net from 18 ounces fresh |
3 (large) garlic cloves, finely chopped |
14 ounces (fat free, reduced sodium) chicken broth |
3 medium carrots, sliced 1/3 inch thick |
1 cup pitted prunes |
2 teaspoons ground cumin |
1 1/2 teaspoons ground cinnamon |
3/4 cup sliced green onions |
1 salt and pepper to taste |
36 g (1/3 cup slivered) almonds, toasted |
Directions:
1. In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet; cook 5-8 minutes or until browned, turning once.
2. Add garlic; cook 2 minutes.
3. Stir in broth, carrots, dried plums, cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes.
4. Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced.
5. Stir in green onions and season to taste with salt and pepper.
6. Serve over couscous with lemon wedges, if desired. Pass almonds separately.
7. Cooking Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350 degree oven 5-7 minutes or until golden brown.
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