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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was taken from the internet while looking for looking for recipes from North Africa & the Middle East. Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken breasts |
1 onion, chopped |
1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1/8 teaspoon saffron thread |
1 cup low sodium chicken broth |
2 ounces kumquats, quartered lengthwise, seeded |
2 ounces prunes, pitted |
1 tablespoon honey |
4 cups cooked rice or 4 cups couscous |
2 tablespoons fresh cilantro, chopped |
Directions:
1. In large heavy skilled, heat olive oil over medium-high heat.
2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
3. Transfer chicken to plate.
4. Pour off all but thin film of fat from skillet, then add onions.
5. Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
6. Add squash & stir 2 minutes.
7. Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
8. Add chicken stock & bring to boil, scrapping up browned bits.
9. Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
10. Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
11. Uncover & boil until liquid thickens to sauceconsistency, if necessary.
12. Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
13. Mound rice or couscous on plates, then spoon shicken & sauce over.
14. Sprinkle with cilantro & enjoy!
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