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.
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.
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Ingredients
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.
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