Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; 2 tablespoons sugar; 2 tablespoons ground cinnamon; ½ teaspoon salt; ½ cup finely chopped blanched almond; 2 eggs, beaten; 6 boneless skinless chicken breast halves (1-1/2 to 2 lbs.); 3 tablespoons vegetable oil; ½ cup orange marmalade; ¼ cup orange juice; ¼ cup sliced blanched almond (to garnish)

Servings: persons

½ cup all-purpose flour
2 tablespoons sugar
2 tablespoons ground cinnamon
½ teaspoon salt
½ cup finely chopped blanched almond
2 eggs, beaten
6 boneless skinless chicken breast halves (1-1/2 to 2 lbs.)
3 tablespoons vegetable oil
½ cup orange marmalade
¼ cup orange juice
¼ cup sliced blanched almond (to garnish)

1
In a shallow bowl, combine the flour, sugar, cinnamon, salt and chopped almonds; set aside.
2
Place the eggs in another shallow bowl.
3
Dip the chicken into the beaten eggs, then coat with the flour mixture.
4
Heat the oil in a large skillet over medium-high heat until hot; do not burn.
5
Saute the chicken for about 4 minutes per side or until golden.
6
In a small bowl, combine the marmalade and orange juice; spoon evenly over the chicken.
7
Cover and reduce the heat to low; simmer for about 5 minutes or until the chicken is cooked through.
8
Sprinkle the sliced almonds over the top and serve immediately.

802

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: ½ cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons ground cinnamon, ½ teaspoon salt, and more.

Yes, 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.

Moroccan Chicken

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