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Moroccan Chicken Breasts

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READ REVIEWS ()

1 hr 5 mins total
20 mins prep

269 calories/serving

Recipe Filed Under
Chicken, Vegetable, Moroccan, Main Dish, Winter

Provided By: Woman's Day

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Ingredients

Serves:

1/3 cup flour

1 Tbsp ground cumin

1 tsp paprika

1 tsp turmeric

1/2 tsp salt

8 oz each), skin removed, visible fat cut off

4 tsp olive oil

4 tsp minced garlic

4 tsp fresh ginger

1 can (14 1/2 oz) fat-free chicken broth

16 kalamata olives, pitted and cut in half

3 navel oranges, peel and white part (pith) cut off, oranges cut in 3/4-in. chunks

1/3 cup finely chopped cilantro

Directions

Heat oven to 350°F. Have ready a shallow 3-qt baking dish.

In a wide, shallow bowl, mix flour, cumin, paprika, turmeric and salt. Add chicken and turn to coat; shake off excess.

Heat 2 tsp oil in a large nonstick skillet over medium heat. Add half the chicken; cook 2 minutes per side or until browned. Place in baking dish in a single layer. Repeat with remaining oil and chicken.

Add garlic and ginger to skillet; sauté over medium heat 1 minute to cook slightly. Add broth and olives, bring to a boil and pour over chicken. Top with oranges; cover with foil.

Bake 25 minutes until cooked through and instant-read thermometer inserted in thickest part of chicken, not touching bone, registers 170°F. Sprinkle with cilantro.

Planning Tip: The oranges can be prepared up to 3 days ahead. Bag oranges and refrigerate. Chicken can be baked up to 2 days ahead. Cool, cover and refrigerate. Reheat, covered, in a 350°F oven 1 hr. Chop cilantro 30 minutes before using.