Moroccan Paradise
Source of Recipe
PBH/Sunkist Growers, Inc.
List of Ingredients
* 1 Pineapple
* 2 Chicken breast halves, skinned and boned
* 1 clove Garlic, pressed
* 1/2 t Each of: Cinnamon, cumin
* 1/8 t Turmeric, optional
* 1 t Vegetable oil
* 3/4 c Pine-Passion-Banana juice or pineapple juice
* 1/2 t Cornstarch
* 4 Apricots, dried
* 1 T Sliced almonds, toasted (optional)
Recipe
Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Remove remaining fruit from shell with a curved knife. Cut fruit crosswise into 6 to 8 slices. Sprinkle chicken with salt and pepper, rub with garlic. Combine cinnamon, cumin, and turmeric; sprinkle half over chicken. Brown chicken on both sides in hot oil. Cover while browning, shaking skillet occasionally. Remove chicken from skillet. Add pineapple. Brown lightly on both sides, adding 1/2 tsp. more oil if necessary. Remove pineapple to serving plate. Combine juice and cornstarch. Stir into skillet with remaining spices and apricots. Return chicken to skillet. Simmer until sauce thickens, spooning sauce over chicken often. Spoon sauce and chicken on plates with pineapple. Sprinkle with almonds if desired. Makes 2 servings.
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