Spiced Moroccan Chicken with Onions and Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Since this exotic dish has a very flavorful sauce, serve it with couscous or rice. 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 |
Directions:
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.
2. Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
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