Moroccan Chicken with Brown Rice

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 14-oz can diced tomatoes
• 3 cloves garlic
• 1-2 tbsp honey
• about a dozen prunes
• 1 small shallot
• 1 cup brown rice
• olive oil for cooking
• salt and pepper
• vinegar
• Spice Blend:
  • 1 tbsp cinnamon
  • 3/4 tbsp ground coriander
  • 1/2 tbsp turmeric

Cook the rice: add 2 cups water to 1 cup rice in a 3-quart pot and heat to boiling on high. Cover. Reduce heat to low and cook for 25-30 minutes or until rice is tender and the water has been absorbed.

While the rice cooks, prep other ingredients.

• Peel and chop garlic
• Peel and chop shallot
• Rough chop the prunes
• Mix the dry spices together in a small bowl

Chicken: Pat the chicken dry with paper towels and cut each breast into 3-4 pieces. Salt and pepper a little. In a stainless steel skillet, heat 1-2 tbsp olive oil on medium-high. Add the chicken and cook 4 to 6 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes or until lightly browned. Remove from pan leaving the browned bits (fond) and set chicken aside on a plate. (You will cook the chicken more in a later step.)

Make the Sauce: In the same pan with the chicken fond, add the garlic, shallot, prunes, and spice blend. If the pan seems dry, add a bit more olive oil. Cook on medium-high, stirring constantly for about a minute.

Add the tomatoes, honey, a dash of vinegar, and 1/4 cup water. Season with salt and pepper. Cook stirring constantly for 30 seconds to a minute. Return the chicken to the pan and cook with the sauce for 7 to 8 minutes or until done. The sauce should thicken slightly.

Divide the cooked rice between two plates and top each with chicken and Moroccan sauce.