| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Moroccan | Almonds, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2/3 | c | Slivered almonds |
| 1 1/4 | c | Sliced onions |
| 2 | Clov garlic, minced | |
| 4 | Boned and skinned chicken | |
| breast halves | ||
| 14 1/2 | oz | Chicken broth |
| 1/2 | c | Dried apricot halves |
| 1 1/2 | t | Cinnamon |
| 1/8 | t | Cayenne pepper, or more to |
| taste | ||
| 15 1/2 | oz | Garbanzo beans, drained |
| Salt, to taste | ||
| 3 | c | Hot couscous, optional |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Increase heat to medium-high. Add onions and garlic to skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes, stirring onions and turning chicken once. Add broth, apricots, cinnamon and cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix in beans and simmer to reduce liquid slightly. Season with salt. Serve over couscous. Sprinkle with almonds, dividing equally. Servings: 4 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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