Recipe by Keeferop
Inspired by Rachael Ray's 30 minute replica of this wonderful traditional dish. I serve it with brown rice, but also wonderful with cous-cous or other grains. Grilled plantains also introduce a wonderful sweetness to the mix.
Top Review by Lexie
I made this for supper last night and boy was it good! I didn't have prunes so substituted chopped dates.Served it over couscous with pine nuts. It was even better left over for lunch today.Thanks for posting!
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, smashed by a side of knife, Rachael Ray style
- 32 ounces boneless skinless chicken breasts (4 8-oz breasts, each breast cut into large cubed pieces)
- 1 large sweet onion, sliced
- 10 pitted prunes, coarsely chopped
- 1⁄4 cup raisins (I prefer golden)
- 2 cups chicken stock
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons sweet paprika
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1 teaspoon coarse salt (grey works perfect)
- 1 teaspoon fresh coarse ground black pepper
- 1⁄8 teaspoon cinnamon
- 1 dash chili powder
- 1⁄8 teaspoon cayenne pepper (or more to taste)
- chopped cilantro leaf
Directions See How It's Made
- In a large nonstick skillet, add the olive oil and smashed garlic.
- Sauté onions for 1-2 minutes and add the chicken.
- Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
- Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
- Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.