Ingredients for Spicy Moroccan Chicken
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper (adjust to taste)
- Boneless Skinless Chicken Breasts
- Olive Oil
- Yellow Onion
- Gingerroot
- Garlic Cloves
- Fat Free Low Sodium Chicken Broth
- No Salt Added Whole Tomatoes
- Canned Chick Peas
- Kalamata Olive
- Raisins
- Honey
- Bay Leaf
- Lemon
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How to Make Spicy Moroccan Chicken
- In a shallow bowl, combine 2 teaspoons ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper (adjust to your spice preference), and 1 teaspoon salt.
- Dredge 1.5 lbs boneless, skinless chicken thighs in the spice mixture, ensuring they are evenly coated.
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
- Add the chicken to the skillet and sauté for 5-7 minutes per side, until browned.
- Remove the chicken from the skillet and set aside.
- Add 1 large onion, chopped, to the skillet and sauté for 3 minutes, until softened.
- Add 4 cloves garlic, minced, 1 inch ginger, grated, and 2 cups chicken broth to the skillet.
- Sauté for 5 minutes, stirring occasionally.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup dried apricots, chopped, 1/4 cup chopped cilantro, 1/2 teaspoon turmeric, and the browned chicken to the skillet.
- Bring the mixture to a simmer, then cover and cook for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve hot in bowls with warm whole-wheat pita bread.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
63g
Fat
8g
Carbs
14g