Cinnamon Spiced Moroccan Chicken

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
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Cumin

Product Information

£ 1.69/unit,28g
Ground Ginger

Product Information

£ 1.69/unit,26g
Paprika

Product Information

£ 1.69/unit,34g
Ground Coriander

Product Information

£ 1.69/unit,24g
Schwartz product packaging

Product Information

£ 2.48/unit,40g

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.
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