Moroccan Chicken with Fruit & Olive Topping
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian.
||Heat 2 teaspoons oil in a large non-stick 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.
||Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
||Note: based on recipe from Cooking Light.
There are 301 calories in 1 serving of Moroccan Chicken with Fruit & Olive Topping.
Calorie split: 21% fat, 35% carbs, 43% protein.
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