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Moroccan Chicken
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Juxtapose the sweetness of apricot jam with salty black olives; add lemon, ginger and cinnamon. Moist, steamed chicken breasts dressed with this Moroccan-inspired sauce are the delectable result.
Estimated Times
Preparation time: 15 mins
Cooking time: 20 mins
2 fresh boneless, skinless chicken breasts, about 4-oz. each
2/3 cup apricot jam
1/2 cup sliced black olives
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1 teaspoon cinnamon, ground
Place chicken breasts in a steamer basket or on a metal rack over 1-inch of water. Cover; bring water to a boil. Reduce to a simmer; steam chicken for 15 to 20 minutes or until done.
Meanwhile combine apricot jam, black olives, lemon juice, gingerroot and cinnamon in a small saucepan; heat until bubbly. Transfer chicken to a serving dish; dress with sauce. Serve Warm.
Serve with rice pilaf and a salad
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