Ingredients
- 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
Directions
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.
