>Moroccan Chicken with Fruit and Olive Topping

>In going through my bookmarked recipes that I’ve recently made but haven’t filed, I found this recipe that I thought I’d share.  Both Gavin and I found it to be very tasty!  And since it’s a Cooking Light recipe, I guess it’s also better for you!  (Recipe taken from here)

Prep time: about 15 minutes
Total time: about a half hour
Serves 4
1 TBSP olive oil, divided
1/2 tsp salt (I use Diamond Kosher Salt, which I love)
1/4 tsp black pepper (I eyeballed this with a pepper mill)
1/4 tsp dried thyme
4 skinless, boneless chicken breasts
1/2 c. onion, chopped
2 tsp bottled, minced garlic
3/4 c. dried mixed fruit (Gavin and I have a lot of dried fruit in our pantry.  When I made this, I used a combination of: apricots, cherries, white peaches and prunes)
1/2 c. dry white wine
1/2 c. chicken broth
1/4 c. chopped pitted green olives (I used some with pimentos in the olives and didn’t bother removing the pimentos)
1/8 tsp salt
1/8 tsp black pepper
1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Sprinkle 1/2 tsp salt, 1/4 tsp pepper and thyme evenly over chicken (I didn’t bother measuring out–just eyeballed it).  Add chicken to the pan; cook 4 minutes on each side, or until done.  Remove from pan; cover and keep warm.
2. Heat remaining 1 tsp oil in pan (use the same pan you cooked the chicken in).  Add onion to pan; sauté 2 minutes until tender.  Add garlic to pan; sauté 30 seconds.  Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
3. Place chicken on plate or in bowl and spoon the fruit mixture over the chicken.  (I can’t remember what I served this with, but it would go nicely with rice, quinoa, or couscous.)

This entry was posted in chicken, chicken broth, cooking light, dinner, dried fruit, garlic, green olives, moroccan, onion, recipe, white wine vinegar. Bookmark the permalink.

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