Name: cinnamon spiced moroccan chicken recipe | Schwartz
Cook time: 25 min
Yield: 4
Cuisine: Moroccan,
Ingredients: 2 tbsp flour; 1 1/4 tsp Cinnamon Ground; 1/2 tsp Cumin Ground; 1/2 tsp Ginger Ground; 1/4 tsp Chilli Cooking Paste; 1 tsp Paprika; 1/2 tsp Coriander Ground; 1/2 tsp Garlic; 1/4 tsp Sea Salt; 8 boneless, skinless chicken thighs; 1 tbsp olive oil; 225 ml chicken stock; 100 g pitted whole dates or dried apricots, sliced; 50 g toasted sliced almonds; 450 g various vegetable chunks, such as courgette, pepper, sweet potato (optional)

Ground Cumin

Product Information

£1.75/unit, 37g

Out of Stock

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)

COOKING 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.