Moroccan-Spiced Chicken Breasts

Submitted by kitty.rock

"The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time."

 

• Ready In: 30mins
• Ingredients: 4
• Yields: 4 chicken breasts
• Serves: 4

ingredients

• 3 tablespoons moroccan mixed spice (Moroccan Spice Mix, #422399)
• 2 teaspoons extra-virgin olive oil
• 1 lb boneless skinless chicken breast (about 4 breasts)
• 2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil (for cooking)

directions

1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
3. Serve.

Reviews

[Chef Jean]

This was a great recipe. I used recipe#422399 , but used less spice so my three year old could eat it too. I don't feel like we missed any flavor with less heat, but I'm sure it's great with the spicyness! The whole family loved it! Made for PAC spring '11.

 

[loof751]

Loved this chicken! Pretty spicy, which is how we like it, but loved the combination of the other spices with the heat. I did use your recipe #422399 and thought it was terrific - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks

 

[Boo Chef in West Te]

Who knew DH would eat Moroccan? Was enjoyed by all and DH has requested that we have this again soon! Made for Queens of Quisine ZWT 6 Kitchen Gadget challenge.