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Cinnamon-Spiced Moroccan Chicken

Ready in less than 30 minutes, this easy, flavorful North African recipe is sure to delight your family and friends. Zesty, heart-healthy spices provide some much appreciated heat during chilly weather, while the apples lower levels of LDL (bad) cholesterol and inflammation. Serve this savory dish with brown rice, couscous or quinoa. For a flavor variation, substitute raisins or dried apricots for the dates.

2 teaspoons ground cinnamon, divided
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon chili powder
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/2 cup whole dates, pitted and sliced
2 Granny Smith apples, peeled and chopped into small cubes
1/4 cup slivered almonds, toasted for garnish

Combine 1 teaspoon of the cinnamon with the cumin, turmeric and chili powder in a shallow dish or resealable plastic bag. Coat both sides of the chicken breasts with the spice mix. Heat the olive oil in a large, nonstick skillet over medium heat. Add chicken and sauté 5 minutes per side or until golden brown and cooked through. Remove the chicken from skillet and keep warm. Sauté dates and apples for 1 minute. Sprinkle with the remaining cinnamon, stir to coat, and cook 1 additional minute. Top the chicken with apples and dates. Garnish with toasted almonds and enjoy! Serves four. Adapted from and