For a very traditional meal, serve over couscous. Adapted from the California Dried Plum Board. olive oil, chicken breast halves, garlic cloves, chicken broth, medium carrots, dried plums, cumin, cinnamon, green onions, salt and pepper, couscous (optional), lemon wedges (optional), slivered almonds cvt

Ingredients

2	tablespoons olive oil
14	ounces (4 boneless, skinless halves) chicken breast , cooked per recipe, net from 18 ounces fresh
3	(large) garlic cloves, finely chopped
14	ounces (fat free, reduced sodium) chicken broth (105273)
3	medium carrots, sliced 1/3 inch thick
1	cup pitted prunes
2	teaspoons ground cumin
1 1/2	teaspoons ground cinnamon
3/4	cup sliced green onions
1	salt and pepper to taste
36	g (1/3 cup slivered) almonds, toasted

Directions

1. In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet; cook 5-8 minutes or until browned, turning once.
   
   
2. Add garlic; cook 2 minutes.
   
   
3. Stir in broth, carrots, dried plums, cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes.
   
   
4. Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced.
   
   
5. Stir in green onions and season to taste with salt and pepper.
   
   
6. Serve over couscous with lemon wedges, if desired. Pass almonds separately.
   
   
7. Cooking Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350 degree oven 5-7 minutes or until golden brown.
   
   

Categories

Chicken, Fruits, Vegetables, Main Dish, American, Moroccan, Fry, Simmer, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin Very high in vitamin A

Bad points High in sugar