Apricot-Prune Chicken
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 410 |
| pro | 31 g |
| total fat | 19 g |
| carb | 30 g |
This sweetly spiced chicken dish marries well with couscous, a Moroccan grain, which is available in many supermarkets and health food stores.
Ingredients
Preparation
In large heavy skillet, heat oil over high heat; cook chicken in batches, turning, for 10 minutes or until well browned on all sides. Remove from skillet and set aside.
Drain off all but 2 tbsp (25 mL) fat from skillet; cook onions, garlic, cumin, cinnamon, turmeric, ginger, salt and paprika over medium heat, stirring constantly, for 5 minutes. Stir in stock and hot pepper sauce. Add chicken, prunes and apricots; bring to boil. Cover and reduce heat to low; simmer for 20 to 25 minutes or until juices run clear when pierced with fork. Transfer chicken and fruit to warm platter and keep warm.
Meanwhile, blend cornstarch into 2 tbsp (25 mL) cold water. Stir into pan juices, cooking until glossy and thickened, about 2 minutes. Add lemon juice. Taste and adjust seasoning. Spoon over chicken and fruit.
- Keywords : Main Course; Middle Eastern; Chicken; Apricots; Skillet;
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