Friday, March 16, 2012

Moroccan Spiced Chicken

This is a very tasty and quick weeknight meal. The flavors of the sauce are slightly sweet, tangy, and spicy all at once and so delicious!

6 thin chicken breasts

For the spice mixture:
1 tsp ground cumin
1 tsp paprika
1/2 tsp black pepper
8 tsp olive oil 

For the sauce:
1/4 cup freshly squeezed orange juice
1 tsp honey
2 tsp fresh lemon juice
a pinch of ground cinnamon
1/4 tsp crushed red pepper
1 Tbsp unsalted butter

Season the chicken on both sides with a little salt.  

For the spice mixture: In a small saucepan, combine the cumin, paprika, black pepper, and 8 tsp of olive oil and cook over medium-low for 4 minutes. Brush the chicken on each side with this mixture and set aside.

For the sauce: In this same saucepan that you used for the spice mixture, add the orange juice, honey, lemon juice, cinnamon, and crushed red pepper. Bring the mixture to a boil and boil for 3-4 minutes. Remove from heat, and stir in the butter. Season with a few dashes of salt, but not too much.

For the chicken: In a large skillet, add a few drops of olive oil and heat over medium-high heat, and add the chicken, 2 or 3 at a time. Cook for a few minutes on each side until done. Keep warm on a plate covered with foil until all 6 pieces are ready.

To assemble: Spoon the sauce over the chicken and serve with Mushroom and Herb Couscous and a simple salad.

Source: Elly Says Opa
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