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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 (14½ 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
• 1½ 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