Moroccan Apricot Chicken

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Prep time: 20 minutes
Cooking time: 45 minutes

Makes: 2 - 3 servings

    

Spice Blend

• 1 t.           minced ginger (or ground)
• 1 t.           paprika ( 1/2 - 1 t. to taste)
• 1 t.           ground cumin
• 1/2 t.         cinnamon
• 1/4 t.         turmeric
• 1/4 t.         salt
• 1/4 t.         ground pepper

    

Other Ingredients

• 16 - 20 oz.    skinless, boneless chicken breast (2 breasts)
• 2 T.               extra virgin olive oil
• 1/2 cup         chopped onion
• 3 T.               minced garlic (fresh or bottled)
• 1 cup            chicken broth
• 1/2 cup         chopped dried apricots
• 1 T.               honey
• 1/4 cup         chopped cilantro 1/2 bunch )

    

Directions

1. Prepare the space blend. Rub evenly over the chicken breasts,
2. Heat olive oil in skillet to medium high. Sear chicken 4-5 minutes per side. Set aside.
3. In the same skillet, saute onions 5 minutes. Add garlic and saute another minute.
4. Add chicken, chicken broth, apricots and honey and bring to boil.
5. Cover and simmer 25 - 30 minutes until chicken is done. Check with a meat thermometer.
6. Cut chicken into 1-inch slabs, serve topped with remaining sauce and cilantro.

Good served with rice, couscous or corn on the cob.
My family said this recipe is a "keeper".

 

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