Morrocan ChickenSubmitted by: ELENASAN
IntroductionThe original recipe I found for this came from a "Casablanca Cookbook." It called for apricots, all kinds of spices, and a few hard to get ingredients. I improvised with what I had and have made it since the same way. It's very versatile but tastes great each time. The original recipe I found for this came from a "Casablanca Cookbook." It called for apricots, all kinds of spices, and a few hard to get ingredients. I improvised with what I had and have made it since the same way. It's very versatile but tastes great each time.
3 boneless chicken breasts
About 12 apricots or 2 fresh peaches, skinned and chopped.
1-2 tbsp olive oil
one small onion, chopped
1/2 cup toasted walnuts or pecans
spices to taste (cinnamon, allspice and/or ginger-- maybe a 1/4 tsp each--I've done it with just a bit of cinnamon and it's lovely)
OR, if you're like my brother and you don't like spices, use about 5-6 leaves of dried basil, crushed.
You can add any other fruits -- suggest raisins or grapes. I've also used chopped bell pepper when I didn't have onion. You can leave out the nuts if you prefer. The main things are the chicken and fruit.
Saute onion in oil. When it starts to carmelize, remove from heat. Next, brown chicken breasts. When they're browned on the outside, cut them into at least 4 pieces each.
Add peaches/apricots and a little water (enough to coat bottom of skillet). Cover and let simmer until the fruit gets soft and a sauce starts to form (add more water if needed--don't let it dry out too much). Add the onions back in. Add spices or herbs. Let cook until the chicken is completely cooked, basting it in the fruit and onion sauce.
Add nuts. Let cook another 5 minutes or so, until the flavors blend.
Makes 4 decent sized servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ELENASAN.