Moroccan Chicken with California Prunes
Moroccan Chicken with California Prunes

Moroccan Chicken with California Prunes

Porzioni: 4

INGREDIENTI

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves

DIRECTIONS

In large Dutch oven, over medium high heat, brown chicken pieces in 1-2 tablespoons olive oil. Remove and set aside.  Add remaining olive oil to the pot and add onions, cooking until golden and fragrant.  Reduce heat to medium, add ginger and sauté a few minutes before adding carrots, Prunes, tomatoes, chicken stock, honey, and garam masala. Mix well.  Add chicken pieces back into the pan, and bring the sauce to a boil.  Cover with lid, reduce heat to low, and cook for 2-3 hours, until the chicken is very tender.