Name: Spiced Moroccan Chicken with Onions and Prunes
Yield: Serves 4
Ingredients: 4 skinless boneless chicken breast halves; 2 tablespoons olive oil; 1 3/4 cups chopped onions; 2 large garlic cloves, chopped; 1 tablespoon all purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 cups canned low-salt chicken broth; 1 cup pitted prunes; 3 tablespoons fresh lemon juice; 2 tablespoons honey; Chopped fresh cilantro

Since this exotic dish has a very flavorful sauce, serve it with couscous or rice.

Recipe information

Yield
Serves 4

Ingredients

4 skinless boneless chicken breast halves

2 tablespoons olive oil

1 3/4 cups chopped onions

2 large garlic cloves, chopped

1 tablespoon all purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cumin

2 cups canned low-salt chicken broth

1 cup pitted prunes

3 tablespoons fresh lemon juice

2 tablespoons honey

Chopped fresh cilantro

Preparation

Step 1
Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
Step 2
Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

TagsMoroccan North African African Chicken Breast Chicken Poultry Onion Root Vegetable Vegetable Prune Dried Fruit Fruit Main Dinner Dairy Free Nut Free One-Pot Meals Weeknight Meals Easy Quick Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes