Filed Under: Under 20 Mins

Moroccan Chicken with California Cling Peaches

April 8th, 2012

Prep Time
10 minutes
Cook Time
25 minutes
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 tablespoon finely grated ginger
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon each paprika and cinnamon
  • 1/4 to 1/2 hot red pepper flakes
  • 1 can sliced California Cling Peaches, drained
  • 1 small sweet potato, cut into small bite-size pieces
  • 11 can diced plum tomatoes (14 oz)
  • 1/2 Cups water
  • 1/2 Cups kalamata olives, pitted
  • 1/2 teaspoons salt
  • 1/3 Cups currants or raisins
  • pepper to taste
  • 2 tablespoons pinenuts, toasted
  • chopped cilantro
  1. Heat oil in a large wide frying pan over medium heat. Add onion and chicken. Cook, stirring occasionally, until chicken is no longer pink. Stir in ginger, garlic and seasonings. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt. Bring to the boil. Cover and simmer gently, stirring occasionally until potato is soft, 15 to 20 minutes. Stir in currants, salt and pepper to taste

  2. Serve over couscous or rice, sprinkled with pinenuts and cilantro.

Moroccan Chicken with California Cling Peaches

Leave a Reply

Your email address will not be published.