This sweetly spiced chicken dish marries well with couscous, a Moroccan grain, which is available in many supermarkets and health food stores.
- Portion size 8 servings
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.
Nutritional facts <b>Per serving:</b> about
- Protein 31 g
- Calories 410.0
- Total fat 19 g
- Total carbohydrate 30 g