Recipes

Cinnamon-spiced Moroccan chicken.

Middle Eastern 

• Cooking Time: 35
• Servings: 4
• Preparation Time: 25
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cumin
• 1 tablespoon ground turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breast halves
• 2 tablespoons light olive oil
• 2 medium Granny Smith apples, peeled and chopped into small cubes
• 1/2 cup whole dates, pitted and sliced
• ~I recommend 1-2 cups dry cous cous.

~Cook cous cous or rice according to package instructions.

Meanwhile, combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.

Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.

Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm on top of cous cous or rice.

I found this recipe on marthastewart.com one night while I was trying to make something with ingredients that I already had. The only thing I need to buy was the dates. I recommend serving it with a cous cous or rice.

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Author: marthastewart.com

Website Credit: http://www.wholeliving.com/recipe/cinnamon-spiced-moroccan-chicken?autonomy_kw=Moroccan%20Spiced%20chicken&rsc=image_3