The Food of North Africa
  Moroccan Chicken with
  Prunes, Honey, Toasted
  Almonds & Cinammon

Ingredients

1 Tablespoon olive oil
6 6 ounce boneless, skinless chicken breasts
1 Tablespoon chicken broth
Salt and pepper to taste
6 Ounces prunes, diced
1 Tablespoon honey
½ Cup golden raisins
½ Cup water
½ Cup toasted almonds
2 Teaspoons cinnamon
3 Ripe tomatoes, peeled and seeded

Process

1

In the oil brown the chicken breasts on both sides.

2

Add cinnamon, tomatoes, broth and salt and pepper. Bring to a boil, lower heat and simmer for 20 minutes.

3

Add prune mixture to chicken and simmer for an additional 5 minutes.

4

Top with toasted almonds. Serve over rice or couscous.


Serves six

The Elegant Chef
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The Food of North Africa
  Introduction
  Algerian Fish Soup
  Moroccan Sweet Potato Stew
  Egyptian Red Snapper
  Moroccan Chicken with Prunes



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Articles & Recipes: An Introduction
The Versatile Orange
Salsa
Tapas: A Spanish Tradition
Thanksgiving
            
Rustic French Home Cooking
Persian Cooking
Middle Eastern Cuisines
The Food of North Africa
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