Cinnamon-spiced Moroccan chicken.
CATEGORIES
INGREDIENTS
  • 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.
DIRECTIONS
  1. ~Cook cous cous or rice according to package instructions.
  2. 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.
  3. 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.
  4. 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.
RECIPE BACKSTORY
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.