Moroccan Chicken
From jemison 17 years ago
- 20 minutes to make
- Serves 8
Enticing flavor and aroma from cinnamon and a touch of cloves. Serve with brown rice and oven roasted vegetables. FYI: t = teaspoon, T = Tablespoon.
Ingredients
- 2 lb boneless, skinless chicken breasts, cut in 1 1/2-inch cubes shopping list
- 2 small red onions, peeled and sliced shopping list
- 2 bell peppers cleaned and sliced shopping list
- 1/4 c olive oil shopping list
- salt to taste shopping list
- pepper to taste shopping list
- Dry Rub shopping list
- 1 t cinnamon shopping list
- 1/2 t salt shopping list
- 1/2 t cumin shopping list
- 1/2 t turmeric shopping list
- 1/4 t cayenne shopping list
- 1/4 t pepper shopping list
- 1/4 t cardamon shopping list
- 1/8 t nutmeg shopping list
- 1/8 t chili powder shopping list
- 2 t brown sugar shopping list
How to make it
- In a small bowl, combine the dry rub ingredients and mix well.
- Wash and cut the meat into cubes and put in a large bowl.
- Sprinkle the rub over the meat; mix well and let rest.
- Slice the onion and peppers; add to bowl.
- Add salt and pepper and combine all well.
- Heat olive oil in a large skillet or wok using high heat.
- Stir fry until the chicken is no longer pink and vegetables are crunchy tender.
- Note: A small t = teaspoon and a capital T = Tablespoon.
The Rating
Reviewed by 11 people-
This sounds great...'love the cayenne and chili powder.
dynie
in Marietta loved it
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Yummmmmmm this sounds fantastic!!
shirleyoma
in Cove loved it
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This sounds wonderful!
pleclare
in Framingham loved it
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