lunch

Moroccan-Style Braised Chicken with Prunes, Toasted Almonds, and Fluffy Couscous

Name: Moroccan-Style Braised Chicken with Prunes, Toasted Almonds, and Fluffy Couscous
Ingredients: 180g Chicken, broilers or fryers, breast, meat and skin, raw; 47.0 g Dried prunes, pitted; 25g Nuts, almonds, slivered; 4g Oil, olive, salad or cooking; 10.5 g Spinach, raw (wilted into sauce)

Nutrition

602

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Chicken, broilers or fryers, breast, meat and skin, raw180g

Dried prunes, pitted47.0 g

Nuts, almonds, slivered25g

Oil, olive, salad or cooking4g

Spinach, raw (wilted into sauce)10.5 g

Instructions

In a heavy-bottomed skillet or tagine, heat the olive oil over medium-high heat.

Season the chicken breast with salt, pepper, a pinch of ground cinnamon, and ginger.

Sear the chicken until golden brown on both sides, about 4 minutes per side.

Add 1/2 cup of water, the prunes, and a splash of honey to the pan.

Reduce heat to low, cover, and braise for 15-18 minutes until the chicken is tender and the sauce has reduced to a syrupy, aromatic glaze that coats the back of a spoon.

During the last 2 minutes, fold in the spinach until just wilted.

Toast the slivered almonds in a dry pan until fragrant and golden.

Serve the chicken and prunes in a shallow bowl, garnished generously with the toasted almonds and a final dusting of fresh cilantro.

Serve immediately.