Moroccan Chicken with Dried Fruit (03.18.15)

Posted at 3:42 PM, Mar 18, 2015
and last updated 2015-03-18 17:42:20-04
  • 2 tablespoon olive oil, divided
  • 1 lb. (4) skinless, boneless chicken breasts
  • 1/4 teaspoon dried ginger
  • 1/4 teaspoon dried garlic
  • 1/4 teaspoon dried paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon turmeric
  • 1/4 medium onion, chopped
  • 1/2 cup dried mixed fruit
  • 1 cup fat-free, low-sodium chicken broth
  • 1/4 cup green olives, pitted, chopped
  • 1/4 cup parsley, chopped
  • No Salt Seasoning and Pepper, to taste

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken evenly with ginger, garlic, paprika, thyme, turmeric, no salt seasoning and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

Heat remaining tablespoon of oil in pan. Add onion; sauté 2 minutes until tender. Add fruit and chicken broth to pan; cook 5 minutes or until liquid almost evaporates. Add olives. Cook an additional minute. Serve sauce over chicken. Garnish with parsley.

Note: Serve over whole grain rice or noodles.

Sponsor: Intermountain Medical Center Heart Institute