Moroccan Paradise
Recipe provided by: Recipe America
Recipe Number: 870
Original recipe yield: 2
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
1 pineapple 2 chicken breast halves
skinned
boned 1 clove garlic
pressed 1/2 tsp each cinnamon and cumin 1/8 tsp tumeric
optional 1 tsp vegetable oil 3/4 cup Pine-Passion-Banana juice or pineapple juice 1/2 tsp cornstarch 4 dried apricots 1 Tbsp sliced almonds
toasted (optional)
Directions:
Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Remove remaining fruit from shell with a curved knife. Cut
fruit crosswise into 6 to 8 slices. Sprinkle chicken with salt and pepper, rub with garlic. Combine cinnamon, cumin, and tumeric; sprinkle half over chicken.
Brown chicken on both sides in hot oil. Cover while browning, shaking skillet occasionally. Remove chicken from skillet. Add pineapple. Brown lightly on both
sides, adding 1/2 tsp more oil if necessary. Remove pineapple to serving plate. Combine juice and cornstarch. Stir into skillet with remaining spices and
apricots. Return chicken to skillet. Simmer until sauce thickens, spooning sauce over chicken often. Spoon sauce and chicken on plates with pineapple. Sprinkle
with almonds if desired.
