Moroccan Style Chicken in a Jar
- Reviews 3
Ready In: 50 mins
Serves: 8
Yields: 1/3 cup
Ingredients
For Mix
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon coriander
- 1 tablespoon garlic salt
- 1 tablespoon dried onion
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 teaspoons chicken bouillon (or 2 cubes, crushed)
- 1⁄2 cup dried apricot, chopped (optional)
Additional ingredients
- 1 tablespoon olive oil
- 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
- 2 cups water
Directions
- To make mix: Mix ingredients together, and put into an airtight container. Will store for 6 months.
- To make Moroccan Style Chicken: Combine mix with oil and chicken in a gallon sized ziploc bag, and squoosh around to thoroughly coat chicken and apricots.
- Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
- Brown chicken; turn and brown other side, about 4 minutes per side.
- Add water; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.
- NOTE: If you are mixing up a multiple of this recipe, you can use about 1 T. of the spice mix, 1/2 T. apricots, and 1/4 pound of chicken for each serving.
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