Moroccan Chicken And Almonds

Moroccan Chicken And Almonds
2.5 from 2 ratings
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. Click here to see 15 Easy Chicken Dinner Recipes.
  • 2 tablespoon olive oil
  • 2/3 cup 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
  1. 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.
  2. 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.
  3. 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.