Easy Moroccan Chicken with Prunes

Chicken goes Moroccan when cooked with Sunsweet® prunes, cumin and cinnamon. Serve with couscous and garnish with toasted almond.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 4

Ingredients
2 tablespoons olive oil
4 boneless skinless chicken breast halves
3 large garlic cloves, finely chopped
1 can (14 1/2 ounces) reduced-sodium chicken broth
3 medium carrots, sliced 1/3 inch thick
1 cup (about 6 ounces) Sunsweet® pitted prunes
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
3/4 cup sliced green onions
Salt and pepper
1/3 cup slivered almonds, toasted

Directions
In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet; cook 5 to 8 minutes or until browned, turning once. Add garlic; cook 2 minutes. Stir in broth, carrots, Sunsweet® prunes, cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes. Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced. Stir in green onions and season to taste with salt and pepper.