Spicy Moroccan Chicken Recipe

Spicy Moroccan Chicken Recipe

  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 1 1/3 pounds boneless, skinless chicken breasts, cut in bite-size pieces
  • 1 medium yellow onion, chopped
  • 1 teaspoon grated ginger root
  • 3 cloves garlic, crushed
  • 1 cup fat free, low-sodium chicken broth
  • 2 cups canned chopped no-salt-added tomatoes
  • 2 cups canned chick peas, rinsed
  • 3/4 cup kalamata pitted olives, halved
  • 1/2 cup raisins or dried cranberries
  • 2 tablespoons honey
  • 1 bay leaf
  • 1 tablespoon cinnamon
  • 1/2 lemon, quartered and seeded
  1. In a shallow bowl, combine cumin, cinnamon, coriander, red pepper, salt. Dredge chicken in spices.
  2. In a large skillet, heat oil over medium heat. Add chicken; saute until browned, turning once. Remove chicken.
  3. Add onion; saute 3 minutes. Add garlic, ginger, broth; saute 5 minutes. Add tomatoes, chick peas, olives, raisins, honey, bay leaf, cinnamon, lemon and chicken. Cover; simmer 30 minutes.
  4. Serve in bowls, with toasted whole wheat pitas.
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