Name: Spiced Moroccan Chicken with Onions and Prunes
Ingredients: 4 skinless boneless chicken breast halves; 2 tablespoons olive oil; 1 3/4 cups chopped onions; 2 large garlic cloves, chopped; 1 tablespoon all purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 cups canned low-salt chicken broth; 1 cup pitted prunes; 3 tablespoons fresh lemon juice; 2 tablespoons honey

Spiced Moroccan Chicken with Onions and Prunes

Course: Dinner, Main DishCuisine: MoroccanDifficulty: Easy

Servings

servings

Ingredients

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey

Directions

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.