Ingredients for Moroccan Chicken Marinade
- Chicken Breasts
- Ground Cumin
- 1 teaspoon cinnamon
- 2 tablespoons paprika
- Ground Coriander
- Ground Cloves
- Ground Ginger
- 1 teaspoon salt
- Garlic
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Couscous
- 1 tablespoon butter
- Lemon, Rind Of
- Sultana
- Slivered Almonds
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How to Make Moroccan Chicken Marinade
- In a medium bowl, whisk together 1 tbsp cumin, 1 tsp cinnamon, 2 tbsp paprika, 1 tbsp coriander, 1/2 tsp ground cloves, 1 tbsp grated ginger, 1 tsp salt, 2 cloves garlic (minced), 1/4 cup lemon juice, and 1/4 cup olive oil until well combined.
- Slice chicken breasts into 1-inch thick pieces. (Larger pieces will require longer cooking time.)
- Add the chicken to the marinade, ensuring all pieces are coated. Marinate for at least 5 minutes; for best flavor, marinate overnight in the refrigerator.
- Preheat grill or large skillet over medium-high heat. Grill or pan-fry chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Prepare 1 cup instant couscous according to package directions. Once cooked, fluff with 1 tbsp butter using a fork.
- Stir in 1/4 cup sultanas, zest of 1 lemon, and 1/4 cup slivered almonds into the couscous.
- Serve the grilled or pan-fried chicken over the couscous.
- Garnish with fresh cilantro or parsley (optional).
- Serve the chicken with a side salad and chickpeas for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
26g
Fat
57g
Carbs
36g
