Prep 5 mins
Cook 13 mins
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.
- 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
- 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.
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!
This is so tasty. There was no mention of what I should do with the onions so I chopped them. And I was a little confused about how to cut the chicken. But the flavors on this are really wonderful. The prunes and raisins added a lovely sweetness. I served this over cooked barley and it was wonderful to absorb the flavors of this dish. Thanks!