Recipe: Cinnamon-Spiced Moroccan Chicken (using dates and almonds)

CINNAMON-SPICED MOROCCAN CHICKEN

"A great way to dress up everyday chicken, this easy, mouthwatering meal will transport your taste buds on a North African adventure."

4 boneless, skinless chicken breast halves (about 1 1/4 to 1 1/2 pounds total) or 1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons flour, divided use
1 1/4 teaspoons McCormick Ground Cinnamon
1 teaspoon McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Ground Cumin
1/2 teaspoon McCormick Ground Turmeric
2 tablespoons olive oil
1 cup chicken broth
1/2 cup pitted whole dates, sliced
1/3 cup whole almonds (with skins on)
Hot cooked rice or couscous (for serving)


Place chicken in a self-closing plastic bag. Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric. Sprinkle over chicken and toss well to coat.

Heat oil in a large skillet over medium heat. Saute chicken about 5 minutes per side.

Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to a boil over medium heat. Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done.

Serve over couscous or rice.

Makes 4 servings
Source: McCormick