Quick and Saucy Moroccan Chicken

23

PREP TIME

5 min

Makes

4 Adult Sized Servings

* PLUS Cooking time: 10 minutes
Quick and Saucy Moroccan Chicken

Recipe by Eshun Mott, Photo by Maya Visnyei


Ingredients

  • 1 lb. boneless, skinless chicken breast paillard
  • 1/2 tsp salt
  • 2 tbsp canola oil , divided
  • 2 tsp chopped garlic
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/4 cup orange juice
  • 1 1/2 cups sodium-free chicken broth
  • 1/4 cup raisins
  • 1/4 cup halved, dried apricots
  • 2 tbsp chopped mint

Instructions

  • Preheat oven to 200°F. Season chicken with salt.
  • Heat 1 tbsp oil in a large frying pan on medium-high. Fry chicken for 2 min a side, or until golden and cooked through. Transfer to a plate and put in the oven to keep warm.
  • Add remaining 1 tbsp oil to pan. Stir in garlic, turmeric, cumin, paprika and cinnamon and sauté 30 sec.
  • Add orange juice and bring to a boil. Stir for 1 min or until reduced by half.
  • Add chicken stock, raisins and apricots, and boil for 5 min or until reduced and slightly thickened. Remove from heat, add chicken and toss to coat. Sprinkle with mint. Serve over couscous.

Nutrition (per serving)

  • Calories
  • 254,
  • Protein
  • 27 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 379 mg.

Tip:

A paillard is just a thin slice of meat that cooks quickly and evenly. You can find them precut (butterflied will also work), or cut a chicken breast into thin slices, lay between sheets of parchment paper and pound to about ¼-in. thick.