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Moroccan Chicken and Almonds in Minutes

Moroccan Chicken and Almonds in Minutes


  • 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


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