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Cinnamon Spiced Moroccan Chicken
Cook Time
25 Minutes
Ingredients
15
Servings
4
Ingredients
2 tablespoons flour
1 1/4 teaspoon Cinnamon Ground
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Ginger
1/4 teaspoon Chilli Cooking Paste
1 teaspoon Paprika
1/2 teaspoon Ground Coriander
1/2 teaspoon Garlic Grinder
1/4 teaspoon Sea Salt
8 boneless, skinless chicken thighs
1 tablespoons olive oil
225 millilitre chicken stock
100 gram pitted whole dates or dried apricots, sliced
50 gram toasted sliced almonds
450 gram various vegetable chunks, such as courgette, pepper, sweet potato (optional)
Key Products
Instructions
- 1 Mix 1 tbs of the flour, the spices, Garlic and the Sea Salt in a shallow dish. Coat both sides of the chicken with the spice mixture.
- 2 Heat the oil in a large frying pan on a medium-heat. Add the chicken and cook for 3 minutes on each side or until golden brown.
- 3 Mix the remaining flour and chicken stock and add to the pan. Bring to the boil, stir in the dates and almonds (as well as vegetables if desired). Reduce the heat to low, cover and simmer for 8-10 minutes, or until chicken is cooked through and the vegetables are tender (if added).
- 4 Serve with couscous or rice.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 535 |
| TotalFat | 23 |
| SaturatedFat | 2.8 |
| Salt | 0.7 |
| Carbohydrates | 29.1 |
| Fiber | 3.8 |
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