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Spicy Moroccan Chicken Recipe

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This recipe for Spicy Moroccan Chicken, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Clark


2 tsps each cinnamon,cumin, coriander
1/2 tsp cayenne pepper or to taste
salt to taste
1 1/2 lbsss boneless, skinless chicken breasts cut into bite-sized pieces
2 tbps olive oil
1 medium yellow onion, chopped
1 tsp grated ginger roots
3 garlic cloves, crushed
1 cup fat-free, low-sodium chicken broth
2 cups canned, chopped no-salted-added tomatoes
2cups canned chick peas, rinsed
1/4 cup kalamata pitted olives, halved
1/2 cup raisins
2 tbsp honey
1 bay leaf
1 tbsp cinnamon
1/2 lemon, seeded,cut into 4 wedges

In a shallow bowl combine 2 tsps. cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
In a large skillet, heat oil over medium heat. Add chicken; saute until browned, turning once. Remove chicken.
Add onion to skillet; saute 3 minutes. Add garlic, ginger and broth; saute 5 minutes.
Add all remaining ingredients amd the chicken. Cover and simmer 30 minutes.
Serve in bowls, with whole-wheat pitas, or with rice.

Number Of Servings:
Number Of Servings:




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