Moroccan Chicken Breasts - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
1 onion, chopped
1/2 lb butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon saffron thread
1 cup low sodium chicken broth
2 ounces kumquats, quartered lengthwise, seeded
2 ounces prunes, pitted
1 tablespoon honey
4 cups cooked rice or 4 cups couscous
2 tablespoons fresh cilantro, chopped

Preparation

In large heavy skilled, heat olive oil over medium-high heat.
Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
Transfer chicken to plate.
Pour off all but thin film of fat from skillet, then add onions.
Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
Add squash & stir 2 minutes.
Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
Add chicken stock & bring to boil, scrapping up browned bits.
Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
Uncover & boil until liquid thickens to sauceconsistency, if necessary.
Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
Mound rice or couscous on plates, then spoon shicken & sauce over.
Sprinkle with cilantro & enjoy!