Moroccan Chicken
- SERVES
- 4
- PREP
- 10 Min
- COOK TIME
- 20 Min
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.
What You'll Need
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- 3 cup salsa
- 1/2 cup raisins
- 1/4 cup sliced ripe or green olives
- 4 1/2 teaspoon sugar
- 1 1/2 teaspoon cinnamon
- 1 (5-ounce) package yellow rice mix
- 1/4 cup pine nuts or slivered almonds, toasted
What to Do
- 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.
- Meanwhile, cook rice according to package directions. Serve chicken mixture over warm cooked yellow rice, and sprinkle each serving with nuts.