Quick Moroccan-Spiced Chicken

Name: Quick Moroccan-Spiced Chicken
Yield: 4 servings
Ingredients: 2 tsp (10 mL) butter; 1 chopped onion; 1 tsp (5 mL) paprika; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) dried mint; 1/4 tsp (1 mL) ground cinnamon; Salt and pepper to taste; 1 lb (450 g) chicken breast cut into strips; 1/3 cup (80 mL) chopped dried apricots; and/or raisins; 2 cups (500 mL) Milk; 2 tbsp (30 mL) cornstarch; 2 oranges peeled and chopped

Our dietitians' favourite

Serve over whole wheat couscous with green vegetables.

Prep: 15 min
Cooking: 20 min

Yields 4 servings

Ingredients

2 tsp (10 mL) butter
1 chopped onion
1 tsp (5 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried mint
1/4 tsp (1 mL) ground cinnamon
Salt and pepper to taste
1 lb (450 g) chicken breast cut into strips
1/3 cup (80 mL) chopped dried apricots
and/or raisins
2 cups (500 mL) Milk
2 tbsp (30 mL) cornstarch
2 oranges peeled and chopped

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Preparation

In a large non-stick skillet, melt butter over medium-high heat. Sauté onion, paprika, cumin, mint, cinnamon, salt and pepper until onion is softened. Add chicken; sauté for 3 minutes. Add dried fruit.

Whisk a small amount of milk into cornstarch until smooth; whisk in remaining milk. Stir into skillet. Simmer, stirring, until chicken is no longer pink inside, 4-5 minutes. Top with oranges.