| 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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