Moroccan-Spiced Chicken Breasts
3
People talking
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:
Nutrition Information
3
People talking
ingredients
- 3 tablespoons moroccan mixed spice ($notetemplate1$, #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
- 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
Contributor
@kitty.rock
Contributor
"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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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.
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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
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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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