Spiced Moroccan Chicken with Onions and Prunes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground ginger
- 1 tablespoon all purpose flour
- chopped fresh cilantro
- 1 cup pitted prunes
- 2 large garlic cloves, chopped
- 2 cups canned low-salt chicken broth
- 4 skinless boneless chicken breast halves
- Carbohydrate 49 g(16%)
- Cholesterol 64 mg(21%)
- Fat 10 g(16%)
- Fiber 5 g(20%)
- Protein 24 g(49%)
- Saturated Fat 2 g(9%)
- Sodium 83 mg(3%)
- Calories 367
Preparation 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. Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
Preparation 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. Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
