• Ingredients: 17
  • Serves: 4

Spiced moroccan chicken with onions and prunes with chopped fresh cilantro.

Ingredients

  • Chopped fresh cilantro

For marinade

  • Accompaniment:Pistachio Couscous

For tapenade

For sandwiches

  • Special equipment: an adjustable-blade slicer

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side.

    For this step you will need

  2. Step 2 Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes.
  3. Step 3 Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey.

    For this step you will need

  4. Step 4 Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet.

Nutrition information

Calories 522 Carbohydrates 47 g (16%)
Fat 14 g (22%) Protein 55 g (109%)
Saturated Fat 3 g (13%) Sodium 315 mg (13%)
Polyunsaturated Fat 2 g Fiber 5 g (18%)
Monounsaturated Fat 7 g Cholesterol 151 mg (50%)