Skip to main content
Epicurious

Spiced Moroccan Chicken with Onions and Prunes

4.2

(61)

Since this exotic dish has a very flavorful sauce, serve it with couscous or rice.

Recipe information

  • Yield

    Serves 4

Ingredients

4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 3/4 cups chopped onions
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups canned low-salt chicken broth
1 cup pitted prunes
3 tablespoons fresh lemon juice
2 tablespoons honey
Chopped fresh cilantro

Preparation

  1. Step 1

    Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.

  2. Step 2

    Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

TagsMoroccanNorth AfricanAfricanChicken BreastChickenPoultryOnionRoot VegetableVegetablePruneDried FruitFruitMainDinnerDairy FreeNut FreeOne-Pot MealsWeeknight MealsEasyQuickSauteBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.