Moroccan Chicken

By CarolineNGa

Serve with brown rice and green vegetable

Ingredients

• 2 teaspoons Paprika
• 1 teaspoon Cumin
• 1 teaspoon ground Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon pepper
• 4 boneless, skinless chicken breasts, visible fat removed
• 1 tablespoon extra-virgin olive or canola oil
• 1 small onion, chopped
• 1 teaspoon garlic minced from the jar, or 2 cloves minced or sliced
• 1 14.5 oz. can crushed or diced low-sodium tomatoes
• 1/2 cup water

Preparation

Step 1

1.In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper.
2.Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight.
3.In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes.
4.Reduce heat to medium-low, add water, top with onions, tomato and garlic.
5.Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.