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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the chicken into bite size pieces and salt and pepper. | 2. In a heavy skillet heat oil and saute chicken in oil until brown and cooked through. | 3. Remove chicken from skillet and keep warm while you make the sauce. | 4. Add onions and garlic to the skillet and saute. | 5. Add flour, cinnamon, cumin, and ginger to skillet and mix well. | 6. Whisk in chicken broth. | 7. Stir in apricots, lemon juice and honey. | 8. Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it. | 9. Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish. | 10. Sprinkle with toasted almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
salt pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
green onion	1 1/4	cups	sliced	23.9625	5.0942	0.8609	0.4171
garlic clove	3		chopped	-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1 1/2	1/2	ground	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
apricot	1	cup	chopped	74.4	17.236	2.17	0.6045
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
honey	3	tablespoons		-	-	-	-
almond	1/3	cup	slivered toasted	642.3733	0.0	0.0	72.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.