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Moroccan Chicken Breasts

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Ingredients

Adjust Servings:
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 onion, chopped
1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon saffron thread
1 cup low sodium chicken broth
2 ounces kumquats, quartered lengthwise, seeded
2 ounces prunes, pitted
1 tablespoon honey
4 cups cooked rice or 4 cups couscous
2 tablespoons fresh cilantro, chopped

Nutritional information

509.4
Calories
52 g
Calories From Fat
5.9 g
Total Fat
1.1 g
Saturated Fat
68.4 mg
Cholesterol
100.3 mg
Sodium
79.2 g
Carbs
4.1 g
Dietary Fiber
13.6 g
Sugars
34.3 g
Protein
486g
Serving Size

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Moroccan Chicken Breasts

Features:
  • Spicy
Cuisine:

Made recipe as posted except left out the prunes, and used white rice. Great fast dinner, with great flavor. The spices we thought were right on the money. Definately have to add this one to my 20 minute or less dinner cookbook. It is a winner here. Made for PRMR tag.

  • 65 min
  • Serves 4
  • Easy

Ingredients

Directions

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Moroccan Chicken Breasts, This recipe was taken from the internet while looking for looking for recipes from North Africa & the Middle East , Made recipe as posted except left out the prunes, and used white rice Great fast dinner, with great flavor The spices we thought were right on the money Definately have to add this one to my 20 minute or less dinner cookbook It is a winner here Made for PRMR tag


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Steps

1
Done

In Large Heavy Skilled, Heat Olive Oil Over Medium-High Heat.

2
Done

Sprinkle Chicken With Salt & Pepper, Then Add to Skillet & Brown, About 7 Minutes Per Side.

3
Done

Transfer Chicken to Plate.

4
Done

Pour Off All but Thin Film of Fat from Skillet, Then Add Onions.

5
Done

Reduce Heat to Medium & Saute Until Very Tender & Beginning to Brown, About 10 Minutes.

6
Done

Add Squash & Stir 2 Minutes.

7
Done

Add Cinnamon, Cumin & Saffron & Stir Until Fragrant, About 30 Seconds.

8
Done

Add Chicken Stock & Bring to Boil, Scrapping Up Browned Bits.

9
Done

Add Chicken With Any Drippings on Plate, Kumquats, Pitted Prunes & Honey.

10
Done

Cover Skillet & Simmer Until Chicken Is Cooked Through, Turning Occasionally, About 30 Minutes.

11
Done

Uncover & Boil Until Liquid Thickens to Sauceconsistency, If Necessary.

12
Done

Season to Taste With Salt & Pepper. (can Be Made 1 Day Ahead, Then Covered & Chilled. Rewarm Covered Oveer Medium Heat.).

13
Done

Mound Rice or Couscous on Plates, Then Spoon Shicken & Sauce Over.

14
Done

Sprinkle With Cilantro & Enjoy!

Avatar Of Logan Morris

Logan Morris

Smoke master specializing in tender and juicy smoked meats with a signature rub.

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