Recipe - Moroccan Chicken And Almonds In Minutes

2 tablespoon Olive oil
2/3 cup Slivered almonds
1 One fourth cup Sliced onions
2 lg Clov garlic; minced
4 Boned and skinned chicken
breast halves
14 One half ounce Chicken broth
One half cup Dried apricot halves
1 One half teaspoon Cinnamon
1/8 teaspoon Cayenne pepper; or more to
taste
15 One half ounce Garbanzo beans; drained
Salt; to taste
3 cup Hot couscous; optional

Heat oil in large nonstick skillet over medium heat. Add almonds; cook and
toss 3 to 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Increase heat to mediumhigh. Add onions and garlic to
skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes,
stirring onions and turning chicken once. Add broth, apricots, cinnamon and
cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix
in beans and simmer to reduce liquid slightly. Season with salt. Serve over
couscous. Sprinkle with almonds, dividing equally.