Cinnamon-Spiced Moroccan Chicken
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Body+Soul, October 2005
- Yield Makes 4 servings
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Ingredients
- 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
Directions
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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.
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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.
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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.
The flavors in this recipe are fantastic! I'm a fan. TIP: This chicken is wonderful -- hot or cold -- with some yogurt and lemon juice. Delish!
Very Good! I diced the dates to spread the slight sweetness over the chicken.
This dish is delicious! I made the chicken and served it over couscous and it was a huge hit -- I thought there would be left-overs, but not a scrap was left :)
Very tasty. Love the flavors. Will do again soon.
Very tasty. Love the flavors. Will do again soon.
Very tasty. Love the flavors. Will do again soon.
Yum, yum, very tasty! I served the chicken over salad with a mild vinaigrette using some of the spices mentioned in this recipe. It all went very well together. One apple was plenty though, I didn't use two as suggested in the recipe. Other than that I followed the recipe and it turned out wonderful.
I loved it! so easy to make - perfect if you're in the mood for "something different" :)