Moroccan dried plum chicken
Chicken goes Moroccan, when cooked with dried plums, cumin and cinnamon! Serve with couscous, and pass toasted almonds for sprinkling.
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breast halves
- 3 large garlic cloves, finely chopped
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 3 medium carrots, sliced 1/3 inch thick
- 1 cup (about 6 ounces) pitted dried plums
- 2 teaspoons ground cumin
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup sliced green onions
- 1/3 cup slivered almonds, toasted
- Hot couscous, optional
- Lemon wedges, optional
- Salt and pepper, optional
Directions
- In large nonstick skillet, heat oil over medium heat until hot.
- Place chicken in skillet; cook 5 to 8 minutes or until browned, turning once.
- Add garlic; cook 2 minutes.
- Stir in broth, carrots, dried plums, cumin and cinnamon.
- Reduce heat, cover and simmer 5 minutes.
- Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced.
- Stir in green onions and season to taste.
Serve over couscous with lemon wedges, if desired, and pass almonds separately.
To toast almonds:arrange in even layer on baking sheet; bake in 350°F oven 5 to 7 minutes or until golden brown.
Nutritional information
- Calories: 415
- Cholesterol: 66 mg
- % of calories from fat: 31%
- Total fat: 14 g
- Sodium: 490 mg
- Carbohydrates: 40 g
- Protein: 32 g
- Fiber: 6 g
- Potassium: 629 mg