Cinnamon-Spiced Moroccan Chicken

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Cinnamon-Spiced Moroccan Chicken

Easy Morrocan - North African Dish

Ingredients

2 tsp ground cinnamon
1/2 tsp ground cumin
1 Tbsp ground turmeric
1/4 tsp chill powder
½ tsp salt
4 boneless, skinless chicken breast halves
2 Tbsp light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup golden raisins2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk

Directions:

Combine 1 tsp of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat. Heat olive oil in a large nonstick pan. Saute the chicken over medium heat about 5 minutes per side until no longer pink in the center,. Remove chicken from skillet.

Saute apples and raisins in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken and plate. Serve with rice or couscous