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. Photo credit: Sommer Collier from A Spicy Perspective.

Serves: Makes 4 servings.
10 mins Prep time 15 mins Cook time
10 mins Prep time
15 mins Cook time
  • 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.

  • Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.

  • 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.

Nutrition information

(Amount per serving)

  • 349Calories: 349Cholesterol: 94mg
  • Sodium: 427mgProtein: 28g
  • Total Fat: 17gFiber: 3g
  • Carbohydrate: 21g

Ratings & Reviews: 3

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  • Rebecca M. on 10/30/2014

    Absolutely loved this! Has become a favorite. The broth helps to keep the chicken moist. We had thicker chicken breasts, so we practically doubled the use of the spices and it was so flavorful, so enjoy using more cinnamon, cumin and ginger!

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  • Helen on 07/14/2014

    I made this last night it was fabulous.... I left out the almond's because I didn't have any

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  • PAMM on 03/27/2014

    I made this tonight but with chicken breasts I pounded down. Amazing flavors and very tender. It was not spicy even with the red pepper. I didn't have any dates so I substituted dried apricots and I already used almonds in my couscous so I used cashews. I will definitely make this again. Only problem was I couldn't gets the juice to thicken up to a sauce, but it was probably just me.

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