- Moroccan Chicken with Apricots and Prunes
- Serve with couscous cooked in chicken broth with chopped mint, toasted slivered almonds, and grated lemon peel.
- Serves 6
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 6 chicken breasts, skinless, boneless
- 4 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 1 tablespoon tomato paste
- 3 cups low-salt chicken broth
- 1/2 cup white wine
- 1 15 1/2 -ounce can garbanzo beans (chickpeas), drained
- 1 cup dried apricots (about 5 ounces)
- 1/2 cup dried figs, dates or prunes, chopped
- 1 15 oz. can crushed tomatoes or 3 large plum tomatoes, seeds removed, chopped
- 2 cinnamon sticks
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons (packed) grated lemon peel
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish
Mix first 6 ingredients in large bowl. Add chicken and toss to coat. Marinate overnight in refrigerator if possible or just continue cooking. (Remove from refrigerator 30 minutes before you start cooking.)
Heat 2 tablespoons oil in heavy large Dutch oven or oven proof skillet over medium-high heat. Add chicken to skillet and allow to brown on one side and then turn and brown on the other side. Do not cook through. Remove chicken to a plate.
Add onion to Dutch oven and sauté until lightly browned, about 6 minutes. Add tomato paste and cook for 2 minutes. Add wine and bring to boil. Cook for 1 minute. Add broth, garbanzo beans, apricots, figs, tomatoes, cinnamon sticks, ginger, lemon peel, salt and pepper and bring to boil, scraping up browned bits. Return chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is just tender, about 20 minutes. Taste for seasoning.
Serve over couscous and sprinkle with cilantro and serve.