March 28, 2009

Recipe to try... yum?

Embedded Recipe Image (Unsupported on IE 7 and earlier)
Cinnamon-Spiced Moroccan Chicken

 

Ingredients

  1. Ingredients:
  2. 4 boneless, skinless chicken breast halves (about 1 1/4 - 1 1/2 pounds) or 1 1/2 pounds boneless, skinless chicken thighs
  3. 2 tablespoons flour, divided
  4. 1 1/4 teaspoons McCormick® Ground Cinnamon
  5. 1 teaspoon McCormick® Season-All® Seasoned Salt
  6. 1/2 teaspoon McCormick® Ground Cumin
  7. 1/2 teaspoon McCormick® Ground Turmeric
  8. 2 tablespoons olive oil
  9. 1 cup chicken broth
  10. 1/2 cup pitted whole dates, sliced
  11. 1/3 cup whole almonds (with skins on)

Directions

  1. Directions:
  2. Place chicken in a self-closing plastic bag.
  3. Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric.
  4. Sprinkle over chicken and toss well to coat.
  5. Heat oil in a large skillet over medium heat.
  6. Sauté chicken about 5 minutes per side.
  7. Mix remaining 1 tablespoon flour and broth; add to skillet.
  8. Bring to a boil over medium heat.
  9. Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done.
  10. Serve over couscous or rice.
Search, share, and cook your recipes on Mac OS X with SousChef!