The Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan Chicken with Fruit and Olive Topping recipe. Enjoy the Arabic cuisine and learn how to make Moroccan Chicken with Fruit and Olive Topping.
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6-ounce) skinless, boneless chicken breasts
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chopped pitted green olives
1/8 teaspoon salt
1/8 teaspoon black pepper
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
Jackie Mills, MS, RD, Cooking Light