Cinnamon-Spiced Moroccan Chicken
Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entrée that's ready in less than 30 minutes.
Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
2 tablespoons flour, divided
1 1/4 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Ginger, Ground
1/4 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
4 small boneless skinless chicken thighs (1 1/4 pounds)
1 tablespoon olive oil
1 cup chicken broth
1/2 cup pitted whole dates, sliced
1/4 cup toasted sliced almonds
1. Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish. Coat both sides of chicken with spice mixture.
2. Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.
3. Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through. Serve over couscous or rice.
per serving
Calories: 349
Fat: 17 g
Carbohydrates: 21 g
Cholesterol: 94 mg
Sodium: 427 mg
Fiber: 3 g
Protein: 28 g