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!