Moroccan Chicken: Sweet and Spicy!

Here’s another great recipe to add to your “I can make a couple batches and freeze them” repertoire!

Moroccan Chicken Photodinners

Just make some a couple batches of this sauce, use some tonight, and freeze the leftovers.

Here’s what you’ll need to make enough sauce for 4-6 chicken breasts:

  • 1 tbsp Honey
  • 2 halves of lemons, juiced
  • ½ cup onions, chopped
  • 1 tsp garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp hot sauce — or more . . .
  • 1 tsp Cumin
  • 1 tsp cinnamon

Just take the the sauce and dump it on the chicken breasts.  Add the following:

  • 1/4 cup Almond slivers
  • 1/3 cup Dried apricots  (these two items are also freezable, in separate bags)

Put it in the oven at 350 for 25-30 minutes.  Serve over couscous.  Delicious!

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