By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
223 cal · 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.
Comments
This recipe draws entirely on staples widely stocked at Charlotte-area chains—cumin, cinnamon, cloves, ginger, and garlic are standard at every Harris Teeter, Food Lion, and Walmart, and chicken and orange juice are interchangeable commodities. The 35-minute timer is honest for a weeknight braise or pan sauce, though browning chicken and building the spice profile will push closer to 40 if you're unhurried. Cost per serving lands around $3 to $4 depending on chicken price, driven mainly by the protein itself; the spices and citrus are negligible. The real limitation is household fit: four portions of Moroccan-spiced chicken without a stated base (rice, couscous, or bread) leaves readers guessing, and the dish doesn't improve on day two—reheated chicken loses the caramelized edges that make the dish work. It's a solid same-night dinner, not a make-ahead winner.
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