Moroccan Chicken with California Prunes
Moroccan Chicken with California Prunes

Moroccan Chicken with California Prunes

Makes: 4Cook Time: 2-3 hrs
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INGREDIENTS

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves
  • 3 large garlic cloves, finely chopped
  • 400 ml reduced-salt chicken stock
  • 3 medium carrots, sliced 1/3 inch thick
  • 1 cup (170g) pitted California Prunes
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup sliced green onions
  • Salt and pepper
  • Hot couscous, optional
  • Lemon wedges, optional
  • 1/3 cup slivered almonds, toasted

DIRECTIONS

  1. In large Dutch oven, over medium high heat, brown chicken pieces in 1-2 tablespoons olive oil.
  2. Remove and set aside.
  3. Add remaining olive oil to the pot and add onions, cooking until golden and fragrant.
  4. Reduce heat to medium, add ginger and sauté a few minutes before adding carrots, California Prunes, tomatoes, chicken stock, honey, and garam masala. Mix well.
  5. Add chicken pieces back into the pan, and bring the sauce to a boil.
  6. Cover with lid, reduce heat to low, and cook for 2-3 hours, until the chicken is very tender.