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Ingredients
| white wine: 1/2 cup |
| honey: 3 Tbl |
| olive oil: 1 Tbl |
| ground cumin: 2 tsp |
| ground coriander: 2 tsp |
| chili powder: 1 tsp |
| ground cinnamon: 1/2 tsp |
| onions: 1 (sliced) |
| garlic: 4 cloves (minced) |
| prunes (pitted): 2/3 cup |
| dehydrated apricots: 2/3 cup (halved) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| chicken thighs: 2 lbs (boneless, skinless//halved) |
Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
- Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
- Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.