Go Back

Moroccan chicken breast with prunes

This a lovely, fragrant and tasty dish that is perfect for days when we have only half-an-hour to create a nice meal. Serve it with rice or couscous.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken breast fillets skinless
  • 1 Tbsp olive oil
  • 1 onion
  • 1 tsp cornflour
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 1 cup of chicken stock
  • ½ cup prunes pitted
  • 1 Tbsp fresh lemon juice
  • 2 tsp honey
  • 1 Tbsp chopped coriander

Method
 

  1. If the chicken breasts are large, then cut them in half. Season well.
  2. In a heavy-based pan heat the oil and gently fry the chicken until they're just cooked through. It should be about 10 minutes. Remove them to a plate.
  3. Meanwhile, chop up the onions and garlic and measure out the spices.
  4. Fry the onion and garlic for about 3 minutes, or until soft. Add the spices, fry for a minute then sprinkle over the cornflour.
  5. Slowly add the stock, while stirring or whisking to avoid lumps.
  6. Add the prunes, lemon juice and honey. Cook until you get a thick sauce (about 5 minutes).
  7. Put the chicken breasts back into the pan, and cook, under cover, for a further 3-5 minutes.
  8. Season to taste and sprinkle with freshly chopped coriander before serving.