Tuesday, October 12, 2010

Moroccan Chicken with Apricots and Squash

Choose a sauce pan that has a lid and can be transfered to the oven. Alternatively, you can make the entire thing in a slow cooker. This will make 4 servings.

1 pound chicken boneless skinless chicken breasts (four 4-0z pieces)
Salt and pepper chicken to taste.

Coat cooking pan with non-stick cooking spray + 2 tsp olive oil. Heat over medium heat.

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon

Cook spices 30 seconds-1 minute stirring often.

Add chicken to pan. Cook 2 minutes per side. Remove chicken from pan and set aside on a plate.

To the pan, add:
1 large Vidalia onion(s), chopped
2 cup(s) butternut squash, peeled and cut into1/2-inch cubes (about 3/4 lb)

Stir and scrape the pan to incorporate the brown bits and pan drippings as the onion and squash cooks. Cook about 10 minutes on med-low heat until onion is translucent and squash has softened.

Stir into the squash mix:
3/4 cup uncooked jasmine rice, or basmati rice
3/4 cup dried apricot halves , roughly chopped

Place Chicken on top

Pour in 1-1/2 cups canned chicken broth

Bring to a boil for one minute.

Cover the pot and place in a 400 degree oven to cook for 25 minutes. Add more chicken broth 1/2 way through if the rice needs more moisture.

Garnish with minced cilantro

Rating: YUM-DILLY-ICIOUS! The fragrance while cooking will have you salivating until this dish is ready!!

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