Easy Moroccan Chicken with Dried Plums

For a very traditional meal serve over couscous

Authored by: California Dried Plum Board

  • Print Recipe
  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diet: Dairy Free

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves
  • 3 large garlic cloves, finely chopped
  • 1 can reduced sodium chicken broth
  • 3 medium carrots, sliced 1/3 inch thick
  • 1 cup pitted dried plums
  • 2 teaspoons ground Cumin
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup sliced green onions
  • Salt and pepper
  • Hot couscous, optional
  • Lemon wedges, optional
  • 1/3 cup slivered almonds, toasted

Directions

In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet cook 58 minutes or until browned, turning once. Add garlic cook 2 minutes. Stir in broth, carrots, dried plums, Cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes. Remove cover cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced. Stir in green onions and season to taste with salt and pepper. Serve over couscous with lemon wedges, if desired. Pass almonds separately. Tip To toast almonds, arrange in enven layer on baking sheet. Bake in 350 degree oven 57 minutes or until golden brown.