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Moroccan Chicken with Kumquats and Prunes

Prep time
45 mins
Food Allergies
Dairy-free | Gluten-free

Adapted from Superspark: A Year in Food and Life.


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.


2 Tolive oil (or grapeseed oil)
4 chicken breasts
2 onions (coarsely chopped)
1 butternut squash (approx 1 lb, peeled, seeded and chopped into small, uniform pieces)
1⁄2 tcinnamon
1⁄2 tcumin
1⁄4 tsaffron threads (or 1/8 tsp. turmeric, if saffron is not available)
2 cchicken stock
3⁄4 ckumquats (quartered lengthwise, seeded)
3⁄4 cpitted prunes
2 Thoney
  chopped cilantro (to garnish)
  chopped parsley (to garnish)
  freshly cooked rice or couscous


Heat oil in a heavy, large skillet over medium-high heat. Prep the chicken breasts by rinsing them, than patting them dry (this helps them brown). Place the chicken in the hot oil, add salt and pepper, and cook until browned, than flip over (6-8 minutes on each side). Remove chicken from the pan- set aside for later. Add onions to the hot oil and reduce the heat to medium. Sauté until translucent, and beginning to brown. At this point, add the butternut squash and continue to sauté for another minute or two. Add your spices and stir until they release their scents into the air (this only takes about 30 seconds). Add the chicken stock and bring to a boil. Place the chicken, prunes, kumquats and honey in the pan with the boiling stock. Cover and reduce heat to a simmer. Turn chicken occasionally. Once chicken is cooked through (check after 10 minutes or so, as chicken breasts tend to cook quickly), remove cover and raise heat to 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.