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Chicken Breasts, Easy Moroccan (M, TNT)
Source: "Carolina Thyme," by Junior League of Durham & Orange County
Serves: 4

1 tbsp. olive oil
1/4 cup almonds, coarsely chopped
2 garlic cloves, minced
4 boneless, skinless, chicken breasts
1 cup salsa, mild
1/4 cup water
2 tbsp. currants or raisins
1 tbsp. honey
1/2 tsp. cumin
1/4 tsp. cinnamon

3 cups hot cooked couscous

Heat oil in a large skillet over medium high heat until hot. Add the almonds. Cook for 2 minutes.

Remove almonds from pan with a slotted spoon, set aside.

Add the garlic to the skillet. Cook for 30 seconds, stirring constantly.

Add the chicken. Cook for 5 minutes or until browned, turning once.

Combine the salsa, water, currants, honey, cumin, and cinnamon in a medium bowl. Add to the chicken. Reduce the heat to medium. Cook covered for 20 minutes or until the chicken is cooked through, stirring occasionally. Stir in the almonds.

Serve over the couscous.

Poster's Notes:
I made this super easy chicken dish and had to share.

My husband's only comment was "more sauce!"

Posted by Brenda Small

Nutritional Info Per Serving: N/A