*This Moroccan classic is known for its exotic blend of flavorings: sweetness from the dried fruit and honey and a spicy warmth from the cinnamon. Leave out the honey, flour, apricots and almonds to make this dish completely Core®
 


POINTS® Value |  7
Servings | 4
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Moderate

 
Ingredients

4 oz dried apricot halves
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp all-purpose flour
1 medium onion(s), chopped
1/2 tsp ground cinnamon
1 Tbsp honey
1/4 cup slivered almonds, or whole blanched almonds
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 cup cooked couscous, hot
Instructions

1 In a small saucepan, bring apricots and chicken broth to a simmer. Set aside.

2 Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then sauté chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes. Stir in cinnamon and honey.

3 Stir in apricots, broth and almonds; season to taste with salt and pepper. Simmer 10 minutes and serve over couscous. Yields about 3 ounces of chicken, 1/4 cup of sauce and 1/2 cup of couscous per serving.