I love this Low Fat Moroccan chicken recipe. There is something about the combination of what should usually be a savory dish, with the exotic flavor of cinnamon and cilantro.
3 tsp olive oil
4 chicken breasts fillets, skinless
1 onion, chopped
1 shredded zucchini
1 tsp minced garlic
2 Tbsp fresh cilantro leaves
1/2 tsp cinnamon
1 cup chicken broth (preferibly, low sodium broth)
1 x 225 g (8 oz) can of chick peas, drained.
1/4 cup of sultanas/raisins
6 prunes, pitted and chopped
2 Tbsp orange juice
This is what you do:
Heat oil in a large non-stick frying pan, and fried the chicken for 3 minutes, turning it over once. Set aside.
Now, cook the onion, zucchini and garlic in the frying pan, stirring for about 4 minutes, till they go tender. Add the cilantro and cinnamon, and keep stirring for a minute.
Add the broth and bring the whole thing to a boil.
Finally, add the cooked chicken and chick peas, sultanas and prunes. Then simmer for about 10 minutes. Add the orange juice, and continue simmering for another 5 minutes till the mixture goes thick.