Moroccan Chicken Breasts
Gently simmered chicken, butternut squash and kumquats, warmed with cinnamon and cumin.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 35 min · 45 min total
- medium
- 1
In large heavy skilled, heat olive oil over medium-high heat. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
- 2
Transfer chicken to plate. Pour off all but thin film of fat from skillet, then add onions.
- 3
Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes. Add squash & stir 2 minutes.
- 4
Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds. Add chicken stock & bring to boil, scrapping up browned bits.
- 5
Add chicken with any drippings on plate, kumquats, pitted prunes & honey. Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
- 6
Uncover & boil until liquid thickens to sauceconsistency, if necessary. Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
- 7
Mound rice or couscous on plates, then spoon shicken & sauce over.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
