entrees

Cinnamon Spiced Moroccan Chicken

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

  • 2 tablespoons (30 mililiter) flour , divided
  • 1 1/2 teaspoon (6 mililiter) Organic Cinnamon Saigon
  • 1/2 teaspoon (2 mililiter) Cumin Ground
  • 1/2 teaspoon (2 mililiter) Ginger Ground
  • 1/4 teaspoon (1 mililiter) Cayenne Pepper
  • 1/4 teaspoon (1 mililiter) Sea Salt Grinder
  • 4 small boneless, skinless chicken thighs (about 1¼ lb/625 g)
  • 1 tablespoon (15 mililiter) olive oil
  • 1 cup (250 mililiter) chicken broth
  • 1/2 cup (125 mililiter) pitted whole dates, sliced
  • 1/4 cup (60 mililiter) 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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