MOROCCAN CHICKEN

Moroccan Chicken image

Provided by Margot Andrew

Categories Chicken Bake Currant Raisin Almond Bon Appétit Los Angeles California

Yield Serves 4 to 6

Number Of Ingredients 11

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Ingredients

1/2 cup dried currants or raisins
1/4 cup dry Sherry
Butter
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons all purpose flour
1 1/2 teaspoons curry powder
1 cup milk
1 medium apple, peeled, diced
6 boneless chicken breast halves, skinned, patted dry
1/4 cup slivered almonds, toasted

Steps:

Place currants in small bowl. Add Sherry and let soak 2 hours.
Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Melt 3 tablespoons butter in heavy medium skillet over low heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add flour and curry powder and stir 3 minutes. Gradually whisk in milk. Bring to boil, stirring constantly. Mix in currants with Sherry and apple. Season to taste with salt.
Arrange chicken in prepared pan in single layer. Cover with sauce. Top with almonds. Bake until chicken is cooked through, about 30 minutes.

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