Spiced Moroccan Chicken with
Onions and Prunes Recipe
4 Skinless Boneless Chicken Breast Halves
2 T Olive Oil
1¾ C Onions, chopped
2 Lg. Garlic Cloves
1 T All Purpose Flour
1 t Ground Ginger
1 t Ground Cinnamon
1 t Ground Cumin
2 C Low Salt Chicken Broth
1 C Pitted Prunes
3 T Fresh lemon Juice
2 T Honey
Chopped Fresh Cilantro
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 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. Serve with couscous or rice. Serves 4.