Moroccan Spiced Chicken

by Elise Schwartz | October 26, 2010 1:47 PM

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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