Cinnamon-Spiced Moroccan Chicken Recipe

Name: Cinnamon-Spiced Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour, divided; 1 1/4 teaspoons cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon ginger; 1/4 teaspoon ground red pepper; 1/4 teaspoon sea salt; 4 small boneless skinless chicken thighs (1 1/4 pounds); 1 tablespoon olive oil; 1 cup chicken broth; 1/2 cup pitted dates, sliced; 1/4 cup toasted sliced almonds

Servings: persons

2 tablespoons flour, divided
1 1/4 teaspoons cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon ground red pepper
1/4 teaspoon sea salt
4 small boneless skinless chicken thighs (1 1/4 pounds)
1 tablespoon olive oil
1 cup chicken broth
1/2 cup pitted 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.
2
Coat both sides of chicken with spice mixture.
3
Heat oil in large skillet on medium heat.
4
Add chicken and cook 3 minutes per side or until golden brown.
5
Mix remaining 1 tablespoon flour and broth; add to skillet.
6
Bring to boil.
7
Stir in dates and almonds.
8
Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.
9
Serve over couscous or rice.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons flour, divided, 1 1/4 teaspoons cinnamon, 1/2 teaspoon cumin, 1/2 teaspoon ginger, and more.

Yes, Cinnamon-Spiced Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cinnamon-Spiced Moroccan Chicken

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