Moroccan Chicken With Dried Fruit and Olive Topping

Total Time
22mins
Prep 10 mins
Cook 12 mins

From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!

Ingredients Nutrition

Directions

  1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
  2. Sprinkle salt, pepper, and thyme evenly over chicken.
  3. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
  4. Heat remaining 1 teaspoon oil in pan.
  5. Add onion to pan; saute 2 minutes until tender.
  6. Add garlic to pan; saute 30 seconds.
  7. Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
  8. When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Most Helpful

5 5

This was absolutely WONDERFUL! The mixture of flavors was amazing! For the fruit, I used currants, golden raisins and cranberries. Served it on top of some faux couscous with the chicken - which was moist - and we had a terrific meal! Definitely a keeper! Biggest downside was that the kids didn't all enjoy it like I thought they might - they're pretty adventurous, but only one loved it.