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Diet Type: Dairy Free
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Ingredients:
2 tablespoons olive oil4 boneless, skinless chicken breast halves3 large garlic cloves, finely chopped1 can reduced sodium chicken broth3 medium carrots, sliced 1/3 inch thick1 cup pitted dried plums2 teaspoons ground Cumin1 1/2 teaspoons ground cinnamon3/4 cup sliced green onionsSalt and pepperHot couscous, optionalLemon wedges, optional1/3 cup slivered almonds, toasted
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet; cook 5-8 minutes or until browned, turning once. Add garlic; cook 2 minutes. Stir in broth, carrots, dried plums, Cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes. Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced. Stir in green onions and season to taste with salt and pepper. Serve over couscous with lemon wedges, if desired. Pass almonds separately. Tip: To toast almonds, arrange in enven layer on baking sheet. Bake in 350 degree oven 5-7 minutes or until golden brown. |
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