Ingredients for Moroccan Chicken Breasts
- 2 tablespoons olive oil
- Boneless Skinless Chicken Breasts
- Onion
- Butternut Squash
- Ground Cinnamon
- Ground Cumin
- Saffron Thread
- Low Sodium Chicken Broth
- ½ cup kumquats, halved
- Prunes
- 2 tablespoons honey
- Cooked Rice
- Fresh Cilantro
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How to Make Moroccan Chicken Breasts
- Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat.
- Season 4 boneless, skinless chicken breasts (about 1.5 lbs total) with 1 teaspoon salt and ½ teaspoon black pepper. Add chicken to the skillet and brown for 7 minutes per side.
- Transfer chicken to a plate.
- Pour off all but 1 tablespoon of fat from the skillet. Add 1 large onion, chopped.
- Reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes.
- Add 1 medium butternut squash, peeled, seeded, and cubed. Stir for 2 minutes.
- Add 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, and a pinch of saffron threads. Stir until fragrant, about 30 seconds.
- Add 1 cup chicken stock and bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Return chicken to the skillet along with any accumulated juices. Add ½ cup kumquats, halved; ½ cup pitted prunes; and 2 tablespoons honey.
- Cover the skillet and simmer until the chicken is cooked through, turning occasionally, about 30 minutes.
- Uncover and boil until the liquid thickens to a sauce consistency, about 5-10 minutes, if necessary.
- Season to taste with additional salt and pepper.
- Serve chicken and sauce over 4 servings of cooked rice or couscous.
- Garnish with fresh cilantro and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
54g
Fat
5g
Carbs
26g
