The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6-ounce) skinless, boneless chicken breasts
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chopped pitted green olives
1/8 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
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Very easy to make. I used dried berry mix and figs (I would have loved to add apricots, but didn't have them on hand). I served with quinoa and green beans. I quite enjoyed the flavors as did my husband and son.
Great dish that was super simple to make with outstanding flavors! I grilled the chicken on our Traegger because I was grilling some other meats for the coming week's dinners. I then made the fruit-olive topping and put the grilled chicken and the fruit-olive mixture in a 9 x 13 casserole dish - so that this could be one of our make ahead meals for the week. I then warmed up the casserole fro 25 minutes at 325 degrees f. I was moist and delicious. Will definitely make this again - maybe even for a casual dinner party.
I've made this a couple times and I love it. I put the chicken breast back in my cast iron pan and finish it in the oven. Not a fan of mixed fruit, so I use some mission figs, dates, and dried apricots. The carmelized sweet fruit with the salty green olives is layers of flavor. If I had a complaint it would be not enough of the wonderful sauce for leftover orzo. Also garnished with a few chopped almonds for a nice presentation.
I've made this recipe 3 or 4 times, always receiving high praise. It's a really simple one for a dinner party and really satisfies our guests, who assume it is difficult and complicated. I use about 50% more dried fruit than is called for and find that prunes, plums, craisins, and apricots work best to our taste buds. I must remember to double the recipe next time I make it for just me and my husband because we never have any left over. It's that good!
This is a very easy, very tasty recipe. A few tips...
1, Use thin sliced chicken and season these after cleaning them and then let them sit for a bit before sauteing.
2. I substitued white grape fruit juice for white wine. This really sweetens up the sauce which really adds to the salty and sweet combo of the chicken vs the topping.
3. For the couscous, I'd skip the plain and go with the olive oil flavored Near East brand, it is a tastier pairing.
I'd love to tell you about the left overs, but this 20 minute meal didn't yeild any because e ate it all up!
Is this the best recipe in the world? Of course not, but for a 20 minute meal, it is fantastic and only costs around 13 dollars assuming you have the basics at home already.
We liked this a lot! I roasted fresh garlic and onion, then browned the onions in the pan. I also used 1/3 cup exotic fruit mix (Kiwi Coconut strawberries, cranberries and papaya) + 1/3 cup raisins + 1/3 cup dried apricots. Next time I think I'll pick out the coconut it just didn't feel right. Also we did not boil all the juice off we left about 2 tablespoon worth at the bottom of the pan and just let the fruits and onion soak it up.
This is REALLY good! Unlike other reviewers, I thought it was even better the next day, but maybe that is because I intentionally left some extra liquid so it wouldn't dry out. It really absorbed the flavors of the olives and fruit. I love sweet and savory, so this was my kind of dish. I did substitute beer for wine since we don't drink much wine, and especially not white wine, and that probably made it even better to me (since I like beer more than wine).
I served this with couscous and pan fried asparagus but the chicken was definitely the star of the meal. My husband really liked it and so did my son. Since they are both rather picky, that is high praise.
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