Spicy Moroccan Chicken
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 9.85 ml cinnamon
- 9.85 ml cumin
- 9.85 ml coriander
- 2.46 ml cayenne pepper
- 604.63 g boneless skinless chicken breasts, cut into bite-sized pieces
- 29.58 ml olive oil
- 1 medium yellow onion, chopped
- 4.92 ml grated gingerroot
- 3 garlic cloves, crushed
- 236.59 ml fat-free low-sodium chicken broth
- 473.18 ml canned chopped no-salt-added whole tomatoes
- 473.18 ml canned chick-peas, rinsed
- 177.44 ml pitted kalamata olive, halved
- 118.29 ml raisins
- 29.58 ml honey
- 1 bay leaf
- 14.79 ml cinnamon
- 1 lemon, seeded, cut into 4 wedges
directions
- In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
- In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
- Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
- Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.
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