Moroccan Apricot & Olive Chicken
This quick-to-make chicken dish is lightly spiced and served atop couscous.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 skinless boneless chicken breasts (500 g total), cut in half
- 2 tbsp almonds or pine nuts chopped
- 1/4 cup black olives pitted and flattened
- 1 small onion finely chopped
- 1/2 cup dried apricots cut in half
- 1/2 tsp ground dried cinnamon
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ginger
- handful fresh coriander chopped
- 1 cup whole-wheat couscous
- 1 cup chicken broth
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place chicken on a cutting board and cover with plastic wrap. Use a meat mallet (or rolling pin) to flatten slightly.
- Heat 1 tsp (5 ml) olive oil in a frying pan on medium-high heat. Cook chicken 2 minutes per side; put on a plate.
- Heat another 1 tsp oil in pan on medium. Sauté onion (and garlic if desired) and spices until softened, 2 minutes. Stir in broth, apricots and olives. Simmer, uncovered, 5 minutes. Return chicken to pan and cook, turning occasionally, 5 minutes.
- Meanwhile, add couscous to 1 1/4 cups (310 ml) boiling water. Let stand 5 minutes, fluff with fork and stir in almonds. Transfer to platter; top with chicken and coriander.
Recipe Notes
Per serving: 409 calories, 37 g protein, 7 g fat (1 g saturated fat), 48 g carbohydrates, 5 g fibre, 72 mg cholesterol, 302 mg sodium
Originally Published in Best Health Canada
