1poundskinless boneless chicken breastscut into strips
1cuplow-sodium chicken broth
2pitted datescoarsely chopped
10small kalamata olivespitted and chopped
1small lemonzest (you are using the zest only, not the juice)
May need water during cooking
Place the chicken in a plastic gallon sized freezer bag.
Now add 1 tablespoon of the olive oil, garlic, ginger, cumin, paprika, turmeric, cinnamon and salt to the chicken.
Seal the bag, toss to coat the chicken and marinate in a refrigerator or camp cooler for about an hour.
Heat 12-inch cast iron Dutch oven to medium heat (you can cook this recipe on a camp stove, RV stove or over a campfire.)
Coat bottom of the Dutch oven with the remaining 1 tablespoon of olive oil.
Add the marinated chicken to the Dutch oven, turning to brown on both sides. (Throw out the excess marinade.)
Add the chicken broth to the pot, cover and cook about 7 minutes.
Now, add the apricots, dates, kalamata olives and lemon zest to the chicken, stirring until all of the ingredients are incorporated.
Continue cooking until the chicken is cooked through, about 7 more minutes.
The cooking time will depend on how thick you sliced the chicken and the altitude you are cooking at so if the chicken is not done but the liquid has evaporated, add a little water to keep some moisture in the Dutch oven and continue cooking until the chicken is fully cooked.