Moroccan-Spiced Chicken Breasts

Moroccan-Spiced Chicken Breasts created by loof751

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
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • 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.
  • Serve.
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RECIPE MADE WITH LOVE BY

@kitty.rock
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@kitty.rock
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"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."

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  1. 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.
  2. loof751
    Moroccan-Spiced Chicken Breasts Created by loof751
  3. 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
  4. Boo Chef in West Te
    Moroccan-Spiced Chicken Breasts Created by Boo Chef in West Te
  5. 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.
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