This is a print preview of "Cinnamon-Spiced Moroccan Chicken" recipe.

Cinnamon-Spiced Moroccan Chicken Recipe
by Chef Smith

Cinnamon-Spiced Moroccan Chicken
Rating: 4/5
Avg. 4/5 2 votes
Prep time: Morocco Moroccan
Cook time: Servings: 4


  • 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.