Moroccan Chicken Breasts

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1 onion, chopped
• 1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon saffron thread
• 1 cup low sodium chicken broth
• 2 ounces kumquats, quartered lengthwise, seeded
• 2 ounces prunes, pitted
• 1 tablespoon honey
• 4 cups cooked rice or 4 cups couscous
• 2 tablespoons fresh cilantro, chopped

1. In large heavy skilled, heat olive oil over medium-high heat.
2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
3. Transfer chicken to plate.
4. Pour off all but thin film of fat from skillet, then add onions.
5. Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
6. Add squash & stir 2 minutes.
7. Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
8. Add chicken stock & bring to boil, scrapping up browned bits.
9. Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
10. Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
11. Uncover & boil until liquid thickens to sauceconsistency, if necessary.
12. Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
13. Mound rice or couscous on plates, then spoon shicken & sauce over.
14. Sprinkle with cilantro & enjoy!

olive oil, chicken breasts, onion, butternut squash, ground cinnamon, ground cumin, saffron thread, chicken broth, kumquats, prunes, honey, rice, fresh cilantro

Taken from www.food.com/recipe/moroccan-chicken-breasts-324743 (may not work)