Moroccan Chicken with Red Peppers and Carrots

Name: Moroccan Chicken with Red Peppers and Carrots
Total time: 30 min
Ingredients: 1/4 cup currants or raisins; 1/4 cup currant jelly (or use apricot jelly or jam); 1/4 cup white wine ( or use chicken broth mixed with 1 tsp. vinegar); 2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed); 1 tsp. curry powder; 1/4 tsp. ground cinnamon; 1 Tbsp. extra virgin olive oil; 1 1/2 - 2 lbs. boneless, skinless chicken breasts or thighs, (cut into 1-inch pieces); 1 red bell pepper (chopped); 2 carrots (sliced)

www.thescramble.com

This flavorful chicken is slightly sweet and smells and tastes wonderful. Scramble recipe tester Debbie Firestone and her family rated this recipe a 10 out …

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

1/4 cup currants or raisins
1/4 cup currant jelly (or use apricot jelly or jam)
1/4 cup white wine ( or use chicken broth mixed with 1 tsp. vinegar)
2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed)
1 tsp. curry powder
1/4 tsp. ground cinnamon
1 Tbsp. extra virgin olive oil
1 1/2 - 2 lbs. boneless, skinless chicken breasts or thighs, (cut into 1-inch pieces)
1 red bell pepper (chopped)
2 carrots (sliced)