Moroccan Chicken And Almonds

Name: Moroccan Chicken And Almonds
Ingredients: 2 tablespoon olive oil; 2/3 cup slivered almonds; 1 1/4 cup sliced onions; 2 large cloves garlic, minced; 4 boneless, skinless chicken breast halves; one 14 1/2-ounce can chicken broth; 1/2 cup dried apricot halves; 1 1/2 teaspoon cinnamon; 1/8 -1/4 teaspoon cayenne; one 15 1/2-ounce can chickpeas, drained; salt, to taste; couscous, cooked, for serving

Almond Board of California|April 25, 2013 1:35 pm EST

2.5 (2 ratings)

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This easy chicken dish comes together in just minutes. If you're in the mood for a little exotic flair, then this recipe is the ticket. Slivered almonds, dried apricots, and cinnamon bring a distinct Moroccan flavor to an everyday staple. Click here to see 15 Easy Chicken Dinner Recipes.

Servings

4

Ingredients

2 tablespoon olive oil
2/3 cup slivered almonds
1 1/4 cup sliced onions
2 large cloves garlic, minced
4 boneless, skinless chicken breast halves
one 14 1/2-ounce can chicken broth
1/2 cup dried apricot halves
1 1/2 teaspoon cinnamon
1/8 -1/4 teaspoon cayenne
one 15 1/2-ounce can chickpeas, drained
salt, to taste
couscous, cooked, for serving

Directions

Heat the oil in a large, nonstick skillet over medium heat. Add the almonds. Cook and toss until lightly browned, 3-5 minutes. Remove the almonds with a slotted spoon and set aside.
Increase the heat to medium-high. Add the onions and garlic to the skillet. Cook and toss for 2 minutes. Add the chicken breasts. Cook for 5 minutes, stirring the onions and turning the chicken once.
Add the broth, apricots, cinnamon, and cayenne. Cover, reduce the heat to medium, and cook for 5 minutes. Remove the cover, mix in the chickpeas, and simmer to reduce slightly. Season with salt, to taste. Serve over couscous.