Recipe for Moroccan Chicken with Prunes and Couscous 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
1 lb red onions (3 medium) peeled
halved and thinly sliced
2 tsp whole cumin seeds
1 cup chicken broth
2 tbl minced fresh ginger
2 tbl minced fresh garlic
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp salt or to taste
Freshly ground black pepper
3 lb skinless chicken thighs see alternative
1 cup (generous) pitted prunes
1/2 cup almonds lightly toasted
and coarsely chopped
1 cup chopped fresh parsley or cilantro
1/2 cup couscous prepared as directed
Instructions:
Instructions: CHICKEN: or 2+1/2-pounds boneless, skinless chicken, cut into 1-inch pieces

Heat the oil in the cooker over medium-high heat. Cook the onions and cumin, stirring frequently, for 2 minutes. Stir in the broth, ginger, garlic, turmeric, cinnamon, salt, and a few twists of pepper. Add the chicken and set the prunes on top.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in the almonds and adjust for salt, keeping in mind that extra will be needed to flavor the couscous. Return the mixture to a boil over high heat. Stir in the parsley. Serve at once with the couscous.

Serves 4 to 6. NUTRITION: est by mc - 553 cals, 15 g fat, 25% cff

NOTES :
"Pressed for time"

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Moroccan Chicken with Preserved Lemons   ::   Moroccan Chicken with Prunes and Garlic   ...