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Moroccan-Style Chicken With Green Olives & Prunes

Moroccan-Style Chicken With Green Olives & Prunes comes together with Boneless Skinless Chicken Thighs, Extra Virgin Olive Oil, Reduced Sodium Chicken Broth, Red Wine Vinegar, and Pitted Prunes Freshly Ground Pepper. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 lb
• 1 tsp
• 1 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Pat chicken dry with a paper towel.

2. 2

   Heat oil in a large nonstick skillet over medium-high heat.

3. 3

   Add the chicken and cook until browned, about 2 minutes per side.

4. 4

   Add broth and vinegar to the pan; bring to a simmer, stirring.

5. 5

   Add olives, prunes and pepper; reduce heat to low.

6. 6

   Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes.

7. 7

   Transfer the chicken to a plate.

8. 8

   Spoon sauce over the chicken and serve.

9. 9

   Active Time: 10 minutes. Total Time: 30 minutes.

10. 10

    Ease of Preparation: easy.

11. 11

    Serve with whole-wheat couscous, to soak up the tasty sauce and North African Spiced

12. 12

    Carrots.

13. 13

    Contributed to the FareShare Gazette by Chupa; 8 August 2007. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0 0