Serves 4
35 min
Moroccan Chicken
Recipe GLPRa2c220fc27ec9e
Tender chicken breasts infused with warm Moroccan spices—cumin, ginger, cinnamon, and cloves—brightened with fresh orange juice and olive oil. A aromatic, simple dish that brings North African flavors to your table with minimal ingredients and maximum flavor.
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Ingredients
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons crushed garlic
1/3 cup fresh orange juice
2 teaspoons olive oil
Directions
Pat the chicken breasts dry with paper towels. In a small bowl, combine the ground cumin, ground ginger, ground cinnamon, ground cloves, and crushed garlic. Mix until evenly blended.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and sear for 3 to 4 minutes per side until lightly golden. This step seals in the juices.
Sprinkle the spice mixture evenly over both sides of the chicken, stirring to coat thoroughly.
Pour the fresh orange juice around the chicken in the skillet, scraping up any browned bits from the bottom.
Reduce the heat to medium and simmer gently for 15 to 18 minutes, turning the chicken halfway through cooking, until the chicken reaches an internal temperature of 165°F at the thickest part.
Transfer the chicken to a serving plate and spoon the pan sauce over the top. Rest for 2 to 3 minutes before serving.
