Moroccan-Spiced Chicken with Prunes Recipe for Flavorful Weeknights

I have always loved Middle Eastern recipes for their bold flavors and wholesome ingredients.

A good friend recently made an unforgettable Moroccan-spiced chicken with prunes. I enjoyed it so much I developed my own version that keeps the spirit of the original but is lighter and diet-friendly.

The sauce is rich and fragrant, so I recommend serving the chicken over brown rice, quinoa, couscous, or another whole grain. Sauteed prunes combined with warm spices create a surprisingly delicious balance of sweet and savory, and the dish comes together quickly—perfect for a weeknight dinner.

Moroccan Spiced Chicken with Prunes

Calories:
285 kcal

Carbohydrates:
38 g

Fat:
3 g

Protein:
27 g

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Prep Time
5 mins

Cook Time
20 mins

Total Time
25 mins

Ingredients

Servings:
4

• 1 lb
  boneless skinless chicken breasts – 4 oz breasts work well
• 1
  medium leek – chopped (or 1 large yellow onion)
• 1 cup
  pitted prunes
• 4
  garlic cloves – minced
• 2-3 cups
  fat-free chicken broth
• 3 tbsp
  fresh lemon juice
• 2 tbsp
  honey
• 1 tbsp
  whole wheat flour
• 1 tbsp
  soy sauce
• 1 tsp
  cumin
• 1 tsp
  cinnamon
• 1 tsp
  ground ginger
• Salt and pepper, to taste

Instructions

• Spray a large nonstick skillet with nonfat cooking spray and heat over medium-high.
• Season the chicken with salt and pepper. Brown the pieces in the skillet about 3–4 minutes per side until nicely colored but not fully cooked. Remove and set aside.
• In the same pan, add the chopped leek (or onion) and minced garlic. Cook until softened, about 3–5 minutes. If the aromatics start to stick, add a splash of broth.
• Stir in the flour, cumin, cinnamon, ginger, and soy sauce, coating the onions and garlic.
• Slowly pour in the chicken broth, stirring to combine and dissolve the flour.
• Add the prunes, lemon juice, and honey. Bring to a gentle boil and cook, whisking occasionally, until the sauce thickens enough to coat a spoon, about 6–8 minutes.
• Return the chicken to the skillet. Simmer until the chicken is cooked through and tender, about 10–15 minutes. Taste and adjust salt and pepper if needed. Serve over rice, quinoa, or couscous.

Equipment

1 skillet

Nutrition

Serving:
1.75 cups


Calories:
285 kcal


Carbohydrates:
38 g


Protein:
27 g


Fat:
3 g


Fiber:
4 g

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If you want a distinct, flavorful dinner that’s easy to prepare and pairs well with whole grains, this Moroccan-spiced chicken with prunes is a great choice. Enjoy.