Easy Moroccan Chicken with Dried Plums
Looking for a healthier chicken recipe for dinner tonight? Chicken goes Moroccan when cooked with dried plums, cumin and cinnamon. Serve with couscous, and pass toasted almonds for sprinkling.
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 teaspoons ground cinnamon
3/4 cup sliced green onions
Salt and pepper Hot couscous, optional
Lemon wedges, optional
1/3 cup slivered almonds, toasted
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 with salt and pepper. Serve over couscous with lemon wedges, if desired. Pass almonds separately.
Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes or until golden brown.
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