Moroccan chicken and almonds in minutes

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
⅔ cup Slivered almonds
1¼ cup Sliced onions
2 larges Clov garlic; minced
4 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
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

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