Middle eastern chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Boneless and skinless chicken breast | |
| ; halves | ||
| 1 | can | Sliced black olives; drained (2.75 |
| ; ounces) | ||
| ⅔ | cup | Apricot preserves |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
Directions
In a large skillet, heat the oil over medium heat; add the chicken breasts and cook for 3 to 5 minutes per side, until browned on both sides.
Meanwhile, in a small bowl, combine the remaining ingredients. Pour the mixture over the chicken and reduce the heat to low. Cook for 15 to 20 minutes, or until no pink remains in the chicken and the juices run clear, turning the chicken occasionally.
NOTE: Serve over steamed rice or, for a real Moroccan dish, couscous.
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.