Cinnamon, cumin and ginger add authentic Moroccan flavour to boneless chicken thighs in this entrée that's ready in less than 30 minutes. Photo credit: Sommer Collier from A Spicy Perspective.
10 min
PREP TIME
15 min
COOK TIME
260
CALORIES
11
INGREDIENTS
INGREDIENTS 4 SERVINGS
- 2 tablespoons (30 milliliter) flour , divided
- 1 1/2 teaspoon (6 milliliter) Organic Cinnamon Saigon
- 1/2 teaspoon (2 milliliter) Cumin Ground
- 1/2 teaspoon (2 milliliter) Ginger Ground
- 1/4 teaspoon (1 milliliter) Cayenne Pepper
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- 4 small boneless, skinless chicken thighs (about 1¼ lb/625 g)
- 1 tablespoon (15 milliliter) olive oil
- 1 cup (250 milliliter) chicken broth
- 1/2 cup (125 milliliter) pitted whole dates, sliced
- 1/4 cup (60 milliliter) toasted sliced almonds
Preparation
- 1 In a shallow dish, mix 1 tbsp (15 mL) flour with cinnamon, cumin, ginger, cayenne pepper and sea salt. Coat both sides of chicken with spice mixture.
- 2 Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.
- 3 Mix remaining 1 tbsp (15 mL) flour and broth; add to skillet. Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer covered for 7 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Serve over couscous or rice.
