Side Pannel
Moroccan Chicken and Almonds in Minutes
Moroccan Chicken and Almonds in Minutes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 2 tb Olive oil
- 2/3 c Slivered almonds
- 1 1/4 c Sliced onions
- 2 lg Clov garlic; minced
- 4 Boned and skinned chicken
- -breast halves
- 14 1/2 oz Chicken broth
- 1/2 c Dried apricot halves
- 1 1/2 ts Cinnamon
- 1/8 ts Cayenne pepper; or more to
- -taste
- 15 1/2 oz Garbanzo beans; drained
- Salt; to taste
- 3 c Hot couscous; optional
Directions
Heat oil in large nonstick skillet over medium heat. Add almonds; cook and
toss 3 to 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Increase heat to medium-high. Add onions and garlic to
skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes,
stirring onions and turning chicken once. Add broth, apricots, cinnamon and
cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix
in beans and simmer to reduce liquid slightly. Season with salt. Serve over
couscous. Sprinkle with almonds, dividing equally.
Servings: 4
toss 3 to 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Increase heat to medium-high. Add onions and garlic to
skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes,
stirring onions and turning chicken once. Add broth, apricots, cinnamon and
cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix
in beans and simmer to reduce liquid slightly. Season with salt. Serve over
couscous. Sprinkle with almonds, dividing equally.
Servings: 4
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