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.

10m
Prep time
15m
Cook time
260
Calories
11
Ingredients
4
Servings

What you'll need

mccormick_gourmet_ground_saigon_cinnamon_800

Organic Cinnamon Saigon

Cumin Ground

Ginger Ground

Cayenne Pepper

Sea Salt Grinder

Ingredients

2 tbsps (30 ml) flour, divided
1 1/2 tsp (6 ml) Organic Cinnamon Saigon
1/2 tsp (2 ml) Cumin Ground
1/2 tsp (2 ml) Ginger Ground
1/4 tsp (1 ml) Cayenne Pepper
1/4 tsp (1 ml) Sea Salt Grinder
4 small boneless, skinless chicken thighs (about 1¼ lb/625 g)
1 tbsp (15 ml) olive oil
1 cup (250 ml) chicken broth
1/2 cup (125 ml) pitted whole dates, sliced
1/4 cup (60 ml) toasted sliced almonds

Nutrition information (per Serving)

260Calories
130mgCholesterol
440mgSodium
26gProtein
14gTotal Fat
1gFiber
5gCarbohydrates

Preparation

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.
Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.
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.

Reviews

Related Recipes