Moroccan Chicken with California Prunes

Servings: 4


  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves
  • 3 large garlic cloves, finely chopped
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 3 medium carrots, sliced 1/3 inch thick
  • 1 cup (about 6 ounces) pitted Prunes
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup sliced green onions
  • Salt and pepper Hot couscous, optional
  • Lemon wedges, optional
  • 1/3 cup slivered almonds, toasted


In large Dutch oven, over medium high heat, brown chicken pieces in 1-2 tablespoons olive oil. Remove and set aside.  Add remaining olive oil to the pot and add onions, cooking until golden and fragrant.  Reduce heat to medium, add ginger and sauté a few minutes before adding carrots, Prunes, tomatoes, chicken stock, honey, and garam masala. Mix well.  Add chicken pieces back into the pan, and bring the sauce to a boil.  Cover with lid, reduce heat to low, and cook for 2-3 hours, until the chicken is very tender.

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