EASY MOROCCAN CHICKEN WITH DRIED PLUMS
Prep Time: 10 minutes
Servings: 4
Ingredients
• 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
Preparation
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.
Nutritional Information (per serving)
Calories 415
Cholesterol 66mg
% of Calories from Fat 31%
Fat 14g
Sodium 490mg
Carbohydrates 40g
Protein 32g
Fiber 6g
California Dried Plum Board - www.californiadriedplums.org
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