Moroccan Chicken with Fruit & Olive Topping
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian.
3/4 cup dried mixed fruit
1/2 cup fat free chicken broth
1/4 cup whole green olives
1/4 tsp black pepper
1/4 tsp leaves dried thyme
1/2 tsp salt
1 tbsp olive oil
2 breasts, bone and skin removed chicken breast
2 cloves garlic
1/2 cup chopped onion
4 fl oz white wine
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken.
Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan.
Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds.
Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
Note: based on recipe from Cooking Light.
in 1 serving of Moroccan Chicken with Fruit & Olive Topping.
, 35% carbs, 43% protein.
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