By: Adapted from Superspark: A Year in Food and Life. http://superspark.wordpress.com/
This dish combines the unique flavor of kumquats with the sweetness of prunes. Served over rice or couscous, this fragrant dish makes a delightful dinner. The chicken and sauce can be made up to one day ahead of time. When ready to serve, re-warm over medium heat, covered.
Time: Preparation 45 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 4 chicken breasts
- 2 onions
- 1 butternut squash
- 0.5 t cinnamon
- 0.5 t cumin
- 0.25 t saffron threads
- 2 c chicken stock
- 0.75 c kumquats
- 0.75 c pitted prunes
- 2 T honey
- cooked rice
- chopped cilantro
- chopped parsley
Preparation
Heat oil in a heavy, large skillet over medium-high heat.
Prepare the chicken breasts by rinsing them, than patting them dry. Place the chicken in the hot oil, add salt and pepper, and cook until browned, then flip over (6-8 minutes on each side). Remove chicken from the pan and set aside for later. Add onions to the hot oil and reduce the heat to medium. Sauté until translucent, and beginning to brown. Add the butternut squash and continue to sauté for another minute or two. Add the cinnamon, cumin, and saffron, and stir until fragrant, about 30 seconds. Add the chicken stock and bring to a boil. Stir in the prunes, kumquats and honey, and return the chicken to the pan. Cover, and reduce heat to a simmer. Turn chicken occasionally. Once chicken is cooked through (check after 10 minutes or so), remove cover and raise heat to a boil until the sauce thickens. Season with salt and pepper.
Serve over rice or couscous, being sure to spoon plenty of sauce over the chicken. Garnish with cilantro or parsley.
