Print
Email
Add a photoServings: 1
Ingredients
- 1 Tbsp. Vegetable oil
- 4 x Boneless and skinless chicken breast halves
- 1 can Sliced black olives, liquid removed (2.75 ounces)
- 2/3 c. Apricot preserves
- 1 Tbsp. Lemon juice
- 1/2 tsp Grnd ginger
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Salt
Directions
- In a large skillet, heat the oil over medium heat; add in the chicken breasts and cook for 3 to 5 min per side, till browned on both sides.
- Meanwhile, in a small bowl, combine the remaining ingredients. Pour the mix over the chicken and reduce the heat to low. Cook for 15 to 20 min, or possibly till no pink remains in the chicken and the juices run clear, turning the chicken occasionally.
- NOTE: Serve over steamed rice or possibly, for a real Moroccan dish, couscous.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
