Moroccan Chicken With Apricots |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots. Ingredients:
4 boneless skinless chicken breast halves |
salt and pepper |
2 tablespoons olive oil |
1 1/4 cups green onions, sliced |
3 large garlic cloves, chopped |
1 tablespoon all-purpose flour |
1 teaspoon ground ginger |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cumin |
2 cups chicken broth |
1 cup apricot, chopped |
3 tablespoons fresh lemon juice |
3 tablespoons honey |
1/3 cup slivered almonds, toasted |
Directions:
1. Chop the chicken into bite size pieces and salt and pepper.
2. In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
3. Remove chicken from skillet and keep warm while you make the sauce.
4. Add onions and garlic to the skillet and saute.
5. Add flour, cinnamon, cumin, and ginger to skillet and mix well.
6. Whisk in chicken broth.
7. Stir in apricots, lemon juice and honey.
8. Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
9. Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
10. Sprinkle with toasted almonds.
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