Moroccan Chicken with Fruit and Olive Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions. Ingredients:
1 tablespoon olive oil, divided |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon dried thyme |
4 (6-ounce) skinless, boneless chicken breasts |
1/2 cup prechopped onion |
2 teaspoons bottled minced garlic |
3/4 cup dried mixed fruit |
1/2 cup dry white wine |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup chopped pitted green olives |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
2. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
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