MOROCCAN ALMOND CHICKEN

Moroccan Almond Chicken image

Number Of Ingredients 11

4 to 6 boneless, skinless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 cup chopped onion, fresh or frozen
1 1/2 teaspoons minced garlic, fresh or jarred organic
1 tablespoon chopped jalapeño pepper, fresh or canned
1/2 cup finely ground almonds or almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
2 cups almond milk
1 tablespoon chopped cilantro, or 1 teaspoon cilantro pesto

Steps:

Season the chicken breasts with salt and pepper. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Brown the chicken on both sides remove to a plate. Add the remaining 1 tablespoon oil to the pan, reduce the heat to low, add the onion, and sauté until tender do not brown.Add the garlic, jalapeño, almond meal, cinnamon, and oregano and cook until the seasoning is aromatic, about 10 seconds. Add the almond milk and stir to distribute the almond mixture. Return the chicken to the pan, along with any juices that have collected on the plate. Simmer until the chicken is cooked through and the liquid has reduced to a lightly thickened sauce. Stir in the cilantro pesto, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves