Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
⅔ cup | Slivered almonds |
1¼ cup | Sliced onions |
2 larges | Clov garlic; minced |
4 \N | Boned and skinned chicken breast halves |
14½ ounce | Chicken broth |
½ cup | Dried apricot halves |
1½ teaspoon | Cinnamon |
⅛ teaspoon | Cayenne pepper; or more to taste |
15½ ounce | Garbanzo beans; drained |
\N \N | Salt; to taste |
3 cups | Hot couscous; optional |
Heat oil in large nonstick skillet over medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Increase heat to medium-high. Add onions and garlic to skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes, stirring onions and turning chicken once. Add broth, apricots, cinnamon and cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix in beans and simmer to reduce liquid slightly. Season with salt. Serve over couscous. Sprinkle with almonds, dividing equally.
Servings: 4
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998