Moroccan Chicken

The rich combination of raisins, olives, and cinnamon gives this dish a Moroccan accent. Toasted pine nuts or almonds finish it off with a nice crunch.

Serves: 4

Preparation Time: 10 min

Cooking Time: 20 min

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
• 3 cups salsa
• 1/2 cup raisins
• 1/4 cup sliced ripe or green olives
• 4 1/2 teaspoons sugar
• 1 1/2 teaspoons cinnamon
• 1 (5-ounce) package yellow rice mix
• 1/4 cup pine nuts or slivered almonds, toasted

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat, and cook chicken 5 minutes or until done. Stir in salsa and next 4 ingredients. Reduce heat to low, and simmer, uncovered, 15 minutes.
   
   
2. Meanwhile, cook rice according to package directions. Serve chicken mixture over warm cooked yellow rice, and sprinkle each serving with nuts.