Ingredients for Moroccan Chicken With Dried Fruit And Olive Topping
- Olive Oil
- 1/2 teaspoon salt
- Black Pepper
- Dried Thyme
- Boneless Skinless Chicken Breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Dried Mixed Fruit
- Dry White Wine
- Fat Free Low Sodium Chicken Broth
- 1/4 cup chopped green olives
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Chicken With Dried Fruit And Olive Topping? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moroccan Chicken With Dried Fruit And Olive Topping
- Heat 2 teaspoons olive oil in a large non-stick skillet over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme.
- Add chicken to the skillet and cook for 4 minutes per side, or until cooked through.
- Remove chicken from skillet and set aside, keeping warm.
- Add 1 teaspoon olive oil to the same skillet.
- Add 1 medium onion, chopped, and sauté for 2 minutes until softened.
- Add 2 cloves garlic, minced, and sauté for 30 seconds until fragrant.
- Stir in 1/2 cup chicken broth, 1/2 cup water, 1/4 cup dried apricots (chopped), 1/4 cup dried cranberries, 1/4 cup chopped green olives, 1/4 cup chopped Kalamata olives, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of saffron threads.
- Bring to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened.
- Return the chicken to the skillet, coating it in the sauce. Cook for 1-2 minutes to heat through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
8g
Carbs
1g
