MOROCCAN HONEY CHICKEN

Moroccan Honey Chicken image

Provided by Vickie Parks

Categories Chicken

Time 50m

Number Of Ingredients 14

4 small skinless boneless chicken breasts
2 tsp salt, or to taste
2 tsp black pepper, or to taste
1 Tbsp olive oil
1 small onion, thinly sliced
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cinnamon
1 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
2 Tbsp honey
1/4 cup capers
1 Tbsp lemon zest (or zest of 1 lemon)
2 Tbsp finely chopped cilantro, for garnish

Steps:

1. Pat chicken dry, then season chicken with salt and pepper.
2. In a heavy-duty 3-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add chicken and cook about 15 minutes or until chicken is deep golden brown. Transfer chicken to a plate and cover with foil to keep warm.
3. Reduce heat to medium. Add onion to pan and cook about 4 minutes or until softened, stirring frequently. Add cumin, paprika, cinnamon, and flour, and cook about 1 minute longer, stirring constantly. Stir in broth and honey.
4. Return chicken to pan and simmer, uncovered, 10 to 12 minutes. Transfer chicken to 4 individual serving plates.
5. Simmer sauce in pan for 3 minutes. Add the capers and lemon zest to the pan. Taste and add more salt and pepper (or other seasonings), if needed. Spoon sauce over chicken. Sprinkle with cilantro on top, and serve immediately.