2 ratings

Moroccan Chicken and Almonds


Moroccan Chicken and Almonds

This easy chicken dish comes together in just minutes. If you're in the mood for a little exotic flair, then this recipe is the ticket. Slivered almonds, dried apricots, and cinnamon bring a distinct Moroccan flavor to an everyday staple.

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  • 2 Tablespoons olive oil
  • 2/3 Cups slivered almonds
  • 1 1/4 Cup sliced onions
  • 2 large cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • One 14 1/2-ounce can chicken broth
  • 1/2 Cup dried apricot halves
  • 1 1/2 Teaspoon cinnamon
  • 1/8 -1/4 teaspoon cayenne
  • One 15 1/2-ounce can chickpeas, drained
  • Salt, to taste
  • Couscous, cooked, for serving


Heat the oil in a large, nonstick skillet over medium heat. Add the almonds. Cook and toss until lightly browned, 3-5 minutes. Remove the almonds with a slotted spoon and set aside.

Increase the heat to medium-high. Add the onions and garlic to the skillet. Cook and toss for 2 minutes. Add the chicken breasts. Cook for 5 minutes, stirring the onions and turning the chicken once.

Add the broth, apricots, cinnamon, and cayenne. Cover, reduce the heat to medium, and cook for 5 minutes. Remove the cover, mix in the chickpeas, and simmer to reduce slightly. Season with salt, to taste. Serve over couscous.