This is a delicious chicken dish with a middle-eastern twist. It has lots of flavour and is great served over quinoa or rice. This recipe serves 2 but can be easily doubled. I served it with a side of steamed chinese broccoli, which I tossed with a little olive oil, salt and pepper.
Ingredients:
2 skinless, boneless chicken breasts, cut in half cross-wise
2 Tbsp chopped almonds or walnuts
1/4 cup black olives, pitted, flattened & chopped
1 small onion, finely chopped2 cloves garlic, crushed and chopped
1/2 cup dried cranberries
1/2 tsp each ground dried cinnamon, garlic & cumin
1/2 cup quinoa, rinsed well
1/2 cup roasted red peppers from jar, chopped
1/2 cup chicken broth
salt & freshly ground black pepper, to taste
1 tsp dried hot chili peppers (optional)
Directions:
1) Place chicken on a cutting board and cover with plastic wrap. Use a meat mallet (or rolling pin) to flatten slightly. Marinade chicken with oil, salt, pepper, garlic powder, cinnamon & cumin. Add some dried hot chili peppers if you want extra heat. Cover and refrigerate for at least 2 hours.
2) Heat 1 tsp olive oil in a frying pan on medium-high heat. Add chicken and marinade & cook, 2 minutes per side; put on a plate.
3) Heat another 1 tsp oil in pan on medium. Sauté onion until softened.Add chopped garlic and saute another minute. Stir in broth, cranberries and olives. Simmer, uncovered, 5 minutes. Increase heat to medium. Return chicken to pan and cook, turning occasionally, 5 minutes.
4) Meanwhile, add rinsed quinoa to 1 cup of water. Bring to a boil and reduce heat to low. Cook, covered for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and stir in almonds or walnuts, salt & pepper and roasted red peppers. Transfer to platter & top with chicken and cranberry & olive mixture.
