• Cinnamon-Spiced Moroccan Chicken

    2 votes
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes


    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cumin
    • 1 tablespoon ground turmeric
    • 1/4 teaspoon chili powder
    • 1/2 teaspoon salt
    • 4 boneless, skinless chicken breast halves
    • 2 tablespoons light olive oil
    • 2 medium Granny Smith apples, peeled and chopped into small cubes
    • 1/2 cup whole dates, pitted and sliced or golden raisins


    1. Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
    2. Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
    3. Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm with brown rice or couscous.

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