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Moroccan Chicken Breasts




Source of Recipe


Woman's Day


List of Ingredients




1/3 cup flour
1 Tbsp ground cumin
1 tsp each paprika and turmeric
1/2 tsp salt
8 chicken breast halves with bone (8 oz each), skin removed, visible fat cut off
4 tsp olive oil
4 tsp each minced garlic and fresh ginger
1 can (14 1/2 oz) fat-free chicken broth
16 kalamata olives, pitted and cut in half
3 naval oranges, peel and white part (pith) cut off, oranges cut in 3/4-in. chunks
1/3 cup finely chopped cilantro



Recipe



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

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

3. 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.

4. 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.

5. 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.