Moroccan Chicken Breasts

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1 onion, chopped
• 1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon saffron thread
• 1 cup low sodium chicken broth
• 2 ounces kumquats, quartered lengthwise, seeded
• 2 ounces prunes, pitted
• 1 tablespoon honey
• 4 cups cooked rice or 4 cups couscous
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 in large heavy skilled, heat olive oil over medium-high heat.
• 2 sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
• 3 transfer chicken to plate.
• 4 pour off all but thin film of fat from skillet, then add onions.
• 5 reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
• 6 add squash & stir 2 minutes.
• 7 add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
• 8 add chicken stock & bring to boil, scrapping up browned bits.
• 9 add chicken with any drippings on plate, kumquats, pitted prunes & honey.
• 10 cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
• 11 uncover & boil until liquid thickens to sauceconsistency, if necessary.
• 12 season to taste with salt & pepper. (can be made 1 day ahead, then covered & chilled. rewarm covered oveer medium heat.).
• 13 mound rice or couscous on plates, then spoon shicken & sauce over.
• 14 sprinkle with cilantro & enjoy!