Moroccan Chicken Breasts

Recipe by Sydney Mike
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large heavy skilled, heat olive oil over medium-high heat.
  • Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
  • Transfer chicken to plate.
  • Pour off all but thin film of fat from skillet, then add onions.
  • Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
  • Add squash & stir 2 minutes.
  • Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
  • Add chicken stock & bring to boil, scrapping up browned bits.
  • Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
  • Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
  • Uncover & boil until liquid thickens to sauceconsistency, if necessary.
  • Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
  • Mound rice or couscous on plates, then spoon shicken & sauce over.
  • Sprinkle with cilantro & enjoy!
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