Moroccan Chicken

This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Don’t let the long list of spices scare you. It is easy to make! Serve with cous cous.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon cumin
• 1  teaspoon ground coriander
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon black pepper
• 4  boneless skinless chicken breasts (or thighs)
• 2  teaspoons olive oil
• 1  garlic clove, minced

Directions

1. In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
2. Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.