Moroccan Chicken with Fruit and Olive Topping kicks off the 2012 diet.
Jan. 3, 2012 7:35 am
Updated: Jan. 3, 2012 8:46 am
Like everyone I know, I'm feeling the consequences of overindulgent holiday eating. I don't like to diet and really don't believe in diet plans, however, I need to refocus my attention on the basic healthy eating habits I know to be beneficial. While perusing
my cookbooks, I'm looking for recipes with whole grains, low or healthy fats, and lots of fruits and vegetables. My neighbor has decided to go on the Mediterranean Diet, so on the nights we eat together I will make an extra effort to abide by the recommendations
of that diet, which are similar to some of my own. Last night was our first cooperative supper of the year, so I settled on Moroccan Chicken with Fruit and Olive Topping, a recipe I had in one of my
Cooking Light cookbooks. The original recipe was slight on the spices and appeared a bit bland, so I added more spices from other Morocccan Chicken recipes I have. This recipe is categorized as Dinner Tonight recipe, meaning it doesn't take long to
prepare or cook, which it didn't.
Morocan Chicken with Fruit and Olive Topping (serves 4)
The chicken was tender and flavorful. I found the extra step of keeping the breasts in the hot oven necessary in order to cook the chicken quickly and then allow them to continue to the desired doneness. The enamel pan worked wonderfully for browning the skinless
breasts and for deglazing with the wine. It also cleaned up easily. We served the chicken with saffron rice and couscous (because of some picky eaters), although one or the other would have been enough, and a green salad. Everyone was satisfied and there were
no complaints from the kids.
- Preheat oven to 275. Heat 2 teaspoons oil in a large nonstick skillet (preferrably enamel)over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and spices evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done.
Remove from pan and transfer to an oven-proof plate and keep warm in oven. The breasts will continue to cook while the sauce is prepared.
- 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 1/3 cup of sauce over chicken and sprinkle with green onions.
Since I doubled the recipe, I'll be working with the leftover ingredients tonight - possibly in a salad or chicken salad sandwich. I have all day to consider my options :)
Moroccan Chicken with Fruit and Olive Topping