Moroccan Chicken and Almonds in Minutes

Ingredients

2 tablespoons olive oil
2/3 cup slivered almonds
1 1/4 cups sliced onions
2 large cloves garlic, minced
4 boned and skinned chicken breast halves
1 can (14 1/2 oz.) chicken broth
1/2 cup dried apricot halves
1 1/2 teaspoon cinnamon
1/8 to 1/4 teaspoon cayenne pepper
1 can (15 1/2 oz.) garbanzo beans, drained
Salt, to taste

Directions

Heat oil in large nonstick skillet over medium heat. Add almonds; cook and toss, 3 to 5 minutes, until lightly browned. Remove almonds with slotted spoon; set aside. Increase heat to medium-high. Add onions and garlic to skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes, stirring onions and turning chicken once. Add broth, apricots, cinnamon and cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix in beans and simmer to reduce liquid slightly. Season with salt. Serve over couscous.

Nutritional Analysis

Per serving for 4 servings:

Calories	487
Fat	20g
Saturated	2.8g
Monounsaturated	11.6g
Polyunsaturated	3.8g
Carb	40g
Protein	39g

Cholesterol	72mg
Fiber	8g
Calcium	112mg
Magnesium	120mg
Sodium	101mg
Potassium	898mg
Vitamin E	5.5mg*

*Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California

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