Cinnamon-spiced Moroccan chicken.
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.
Pairs Well With
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.