| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Almonds, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2/3 |
c |
Slivered almonds |
| 1 1/4 |
c |
Sliced onions |
| 2 |
lg |
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 |
ts |
Cinnamon |
| 1/8 |
ts |
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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