Moroccan Apricot & Olive Chicken
This quick-to-make chicken dish is lightly spiced and served atop couscous.
4 skinless, boneless chicken breasts (500 g total), cut in half
2 Tbsp (30 mL) chopped almonds or pine nuts
1/4 cup (60 mL) black olives, pitted and flattened
1 small onion, finely chopped
1/2 cup (125 mL) dried apricots, cut in half
1/2 tsp (2 mL) each ground dried cinnamon, cumin, turmeric and ginger
Handful fresh coriander, chopped
1 cup (250 mL) whole-wheat couscous
1 cup (250 mL) chicken broth
Place chicken on a cutting board and cover with plastic wrap. Use a meat mallet (or rolling pin) to flatten slightly.
Heat 1 tsp (5 mL) olive oil in a frying pan on medium-high heat. Cook chicken 2 minutes per side; put on a plate.
Heat another 1 tsp oil in pan on medium. Sauté onion (and garlic if desired) and spices until softened, 2 minutes. Stir in broth, apricots and olives. Simmer, uncovered, 5 minutes. Return chicken to pan and cook, turning occasionally, 5 minutes.
Meanwhile, add couscous to 1 1/4 cups (310 mL) boiling water. Let stand 5 minutes, fluff with fork and stir in almonds. Transfer to platter; top with chicken and coriander.
Serves 4
Per serving: 409 calories, 37 g protein, 7 g fat (1 g saturated fat), 48 g carbohydrates, 5 g fibre, 72 mg cholesterol, 302 mg sodium
Best Health Magazine, October 2009
