Moroccan Chicken with Prunes, Honey, Toasted Almonds & Cinammon
1 Tablespoon olive oil
6 6 ounce boneless, skinless chicken breasts
1 Tablespoon chicken broth
Salt and pepper to taste
6 Ounces prunes, diced
1 Tablespoon honey
½ Cup golden raisins
½ Cup water
½ Cup toasted almonds
2 Teaspoons cinnamon
3 Ripe tomatoes, peeled and seeded
In the oil brown the chicken breasts on both sides.
Add cinnamon, tomatoes, broth and salt and pepper. Bring to a boil, lower heat and simmer for 20 minutes.
Add prune mixture to chicken and simmer for an additional 5 minutes.
Top with toasted almonds. Serve over rice or couscous.
Serves six
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