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| Moroccan Chicken and Almonds in Minutes |
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| 2 Tbs |
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olive oil |
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| 2/3 cup |
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slivered almonds |
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| 1 1/4 cups |
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sliced onions |
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| 2 |
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large cloves garlic, minced |
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| 4 |
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boned and skinned chicken breast halves |
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| 1 |
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can (14 1/2 ounces) chicken broth |
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| 1/2 cup |
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dried apricot halves |
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| 1 1/2 tsp |
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cinnamon |
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| 1/8-1/4 tsp |
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cayenne pepper |
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| 1 |
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can (15 1/2 ounces) garbanzo beans, drained |
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Salt, to taste |
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| 3 cups |
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hot couscous (optional) |
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| 1 |
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. |
| 2 |
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. |
| 3 |
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. |
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| Servings: 4 |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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