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Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson Photo by: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Moroccan Chicken with Fruit and Olive Topping

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.

Cooking Light JANUARY 2008

  • Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 20%
  • Fat: 7.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 40.6g
  • Carbohydrate: 26g
  • Fiber: 2.1g
  • Cholesterol: 99mg
  • Iron: 2.4mg
  • Sodium: 591mg
  • Calcium: 45mg
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Moroccan Chicken with Fruit and Olive Topping recipe

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