Moroccan Chicken With Apricots

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• salt and pepper
• 2 tablespoons olive oil
• 1 1/4 cups green onions, sliced
• 3 large garlic cloves, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1 cup apricot, chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/3 cup slivered almonds, toasted

Recipe

• 1 chop the chicken into bite size pieces and salt and pepper.
• 2 in a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
• 3 remove chicken from skillet and keep warm while you make the sauce.
• 4 add onions and garlic to the skillet and saute.
• 5 add flour, cinnamon, cumin, and ginger to skillet and mix well.
• 6 whisk in chicken broth.
• 7 stir in apricots, lemon juice and honey.
• 8 boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
• 9 coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
• 10 sprinkle with toasted almonds.