Sunday, August 12, 2007

Rachel's Moroccan Chicken

1 lb. boneless, skinless chicken breast, cut into 1 inch pieces
1/2 medium onion, diced
1/4 cup dried apricots, diced
2 tsp. peanut oil
1 tsp. cumin
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. kosher salt
2 big tablespoons Trader Joe's Apricot-Orange jam
1/2 cup chicken broth
1 orange sectioned, all peel and pith removed
1/4 cup sliced scallions, optional garnish

yellow rice

Heat oil in a non-stick skillet. Toss in chicken, onions, and apricots, and season with cumin, cardamom, cinnamon, ginger, and salt as the mixture cooks at medium-high heat..

When chicken is nicely browned and cooked through, add jam to mixture and stir. Mixture will be gloopy. Add chicken broth to de-glaze the pan and create a nice sauce. Turn heat down and stir until sauce is desired consistency. Add fresh orange sections to top and garnish with scallions if desired. Serve alongside yellow (saffron) rice.

Sauteed snow peas and naan would make additional nice side dishes.

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