Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous-and so is its taste. An adventure in spices! Preparation time does not include chill time. Ingredients:
1/2 cup white wine |
3 tablespoons honey |
1 tablespoon olive oil |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon chili powder |
1/2 teaspoon ground cinnamon |
1 medium onion, sliced |
4 garlic cloves, minced |
2/3 cup pitted prune |
2/3 cup dried apricot, halved |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 lbs boneless skinless chicken thighs, halved |
Directions:
1. In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
2. Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
3. Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
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