Ingredients
-
1
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
4
-
2
-
1
-
-
-
-
-
-
Directions
Moroccan Chicken, This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Dont let the long list of spices scare you. It is easy to make! Serve with cous cous., This was wonderful! used boneless chicken thighs & cut the cinnamon amount in half as other did. I highly recommend doing that b/c you still get a great cinnamon flavor w/o being too overpowering. I kept the salt amount the same, but use Morton’s lower sodium seasoning salt so that is why. I added a bit of garlic powder, too. I cooked the thighs in olive oil on the stove top, then finished in the oven. So easy & had great flavor., This is a very good recipe. used it as a rub on 2 chicken breasts, substituted curry powder for coriander & garlic powder for fresh because I was out. My husband was skeptical at first but really liked it. I’d liken it to Chicken Tikka Masala without the sauce. The only reason I’m not doing a rating is because I deviated so much from the recipe.
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Steps
|
1
Done
|
In a Small Bowl Combine All of the Ingredients Except the Chicken. Once Well Blended, Add the Chicken and Toss to Coat. |
|
2
Done
|
Put in Freezer Bags, Label and Freeze. or Bake at 375 For 20 Minutes or Until Chicken Is Cooked Through. |
