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.