Dress up everyday chicken with a taste bud trip to North Africa!  If you have time, marinate the chicken in the spices overnight, which will enhance the flavor.


Moroccan Spiced Chicken
Makes 4 servings

2 tsp ground cinnamon
1/2 tsp ground cumin
1 Tbsp ground turmeric
1/2 tsp chili powder
1/2 tsp sea salt
4 boneless, skinless free range chicken breasts, pound out to even thickness
2 Tbsp coconut oil
2 Granny Smith apples, diced

1.)  Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and sea salt in a small bowl.  Sprinkle over both sides of chicken breasts, coating both sides evenly.  Pat seasoning in well.

2.) Heat coconut oil in a large cast iron skillet.  Saute the chicken over Medium heat until cooked thru, about 5 minutes per side.  Remove chicken from skillet.

3.) Saute apple for 3 minutes over Medium heat.  Sprinkle with remaining teaspoon cinnamon; cook and stir to coat.  Spoon apples over chicken.  Serve immediately.  Goes great with steamed veggies or sauteed kale!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

6 Comments

  1. Well, the smell of this chicken cooking was amazing! I could not wait to eat it… had ‘marinated’ for about 7 hours in just the seasonings too!
    However, without the apples on top I found it rather bland after all that! What happened? I felt like there should be some liquid in that marinade to help the chicken absorb the flavor more… any suggestions?

  2. Well, the smell of this chicken cooking was amazing! I could not wait to eat it… had ‘marinated’ for about 7 hours in just the seasonings too!
    However, without the apples on top I found it rather bland after all that! What happened? I felt like there should be some liquid in that marinade to help the chicken absorb the flavor more… any suggestions?

  3. You can definitely up the spices next time to suit your taste. The sauteed apple would have made a little bit of a sauce for you, but more like a warm chunky salsa. You can make a quick sauce in the pan with some organic chicken/vegetable broth and some cinnamon/cumin/tumeric/chili powders. Simmer until it thickens slightly and pour over chicken. You could even throw in a few Tablespoons of coconut milk for a creamy sauce. If you want everything spicier, add more chili powder and a dash of cayenne to the chicken.

  4. You can definitely up the spices next time to suit your taste. The sauteed apple would have made a little bit of a sauce for you, but more like a warm chunky salsa. You can make a quick sauce in the pan with some organic chicken/vegetable broth and some cinnamon/cumin/tumeric/chili powders. Simmer until it thickens slightly and pour over chicken. You could even throw in a few Tablespoons of coconut milk for a creamy sauce. If you want everything spicier, add more chili powder and a dash of cayenne to the chicken.

  5. Thanks — I’ll try that — sounds better already! I just thought the marinade should be liquid… the apples were like an apple salsa, and good too, but the chicken alone needed something. Thanks for the help! I really enjoy your recipes!!

  6. Oh yes, it’s just a dry rub that you allow to marinate (sit) for a period of time. You could add a few Tablespoons of olive or grapeseed oil to create a marinade with the spices. You could even puree the apple and mix that with the spices to create a marinade. I like that idea! Yum! :)

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