Moroccan Chicken and Almonds in Minutes
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.
Per serving for 4 servings:
Courtesy of the Almond Board of California
Entrées RecipesAller Rouge Pour Femme Poule (chicken with red sauce) Almond-Crusted Pork with Quick Cabbage & Pears Almond-Crusted Shrimp Almond-Parmesan Chicken Black Bean & Barley Burrito Chicken with Fresh Fava Beans, Artichokes & Almonds Grilled Fish with Almond Skordalia Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad Grilled Pork Chops with Apple-Almond Salsa Mexican Chili Cheese Bake Moroccan Chicken and Almonds in Minutes Nutty Ranch Chicken Strips Spicy Gumbo Spinach-Almond Pesto Sun-Dried Tomato Turkey Meatballs Turkey Breast with Cranberry Almond Stuffing Wild Rice Risotto with Almonds & Spring Vegetables