Rec. Moroccan Chicken & Almonds in minutes

[marsha-tbay]

Moroccan Chicken and Almonds in Minutes

2 tbsps. olive oil

2/3 cup slivered almonds

1 1/4 cups sliced onions

2 large cloves garlic, minced

4 boned and skinned chicken breast halves

1 14 1/2 ounce can chicken broth

1/2 cup dried apricot halves

1 1/2 tsps. cinnamon

1/8 to 1/4 tsp. cayenne pepper

1 15 1/2 ounce can garbanzo beans, drained

salt, to taste

3 cups hot couscous, optional

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.

Serves 4.

Tierso-gourmetworld

 

[joanietoo]

Made this last night.....with cous-cous with preserved lemon and toasted almonds. Went down a treat.

many thanks. I made it with chicken legs we were going to braai first.
However the weather turned too windy so I started by baking them in the oven. We were watching "24" and didn't want to spend ages in the kitchen.
Served it with a side of baked butternut too.
Very tasty meal, thanks

 

[marsha-tbay]

Thanks for the good report, Joanie. I hope to try it soon myself.