Moroccan Chicken (Print Version)
# Ingredients:
→ Protein
01 -
4 chicken breasts without skin or bones
→ Spices & Seasonings
02 -
2 cloves garlic, chopped finely
03 -
1/2 teaspoon ground paprika
04 -
1 teaspoon ground coriander
05 -
1/2 teaspoon ground ginger
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground turmeric
09 -
Pinch of salt and pepper for seasoning
10 -
2 tablespoons olive oil
→ Liquids
11 -
60 ml chicken stock
12 -
Juice squeezed from 1 lemon
→ Garnish
13 -
Optional: Chopped fresh cilantro
# Instructions:
01 -
Grab a small bowl and stir together cumin, coriander, cinnamon, turmeric, ginger, paprika, salt, and pepper until it looks evenly combined.
02 -
Rub the spice mix all over the chicken breasts, making sure you cover every bit. Let them sit while you prep your pan.
03 -
Drizzle olive oil into a big skillet and set heat to medium. Toss in garlic and cook it for about a minute, just until it smells great (don’t let it brown).
04 -
Put the chicken into the pan. Cook each side for 5-6 minutes, turning when it’s golden and cooked through (internal temp 75°C).
05 -
Pour the lemon juice and broth into the skillet. Stir everything gently to combine the tasty bits from the pan.
06 -
Leave the chicken to soak up the flavors for an extra 5 minutes. Dish it up, and sprinkle with cilantro on top if you’d like.
# Notes:
01 -
If you’ve got time, let the chicken rest with the spices for 1-2 hours to get even more flavor.
02 -
Couscous or flatbread is awesome for soaking up the sauce.