Moroccan Chicken

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This recipe is one of my husbands absolute fave’s! I have to admit I was pretty skeptical when I first saw the blend of spices (baking spices like cinnamon in with my savory spices?! Weird) but this recipe is amazing! I make up large batches of the spice mix and keep it in a covered bowl in my pantry so that I can quickly make up the chicken dish when we get the urge.

Moroccan Chicken

  • 1 tbsp paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp sugar
  • 1 1/2 tsp kosher salt
  • 3 boneless, skinless chicken breasts, cut into cubes

Mix all the spices, sugar and salt together in a bowl. Add the cubed chicken and toss together until well coated. I just get my fingers in there and mix it together. Heat a large skillet over medium high heat and cook the chicken for 10-15 minutes or until cooked through. You can also cook it in your George Foreman if you have one.

This meal cooks up so quickly and it is seriously so good! I don’t know about you, but the spice mixture sounded pretty kooky to me at first. I’ve grown up in the south and here in the south you don’t put cinnamon and sugar with cumin and other savory spices! But I got out of my comfort zone and I didn’t regret it. Even though it may sound a little different, just give it a try and I bet you’ll like it.

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