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Serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes


  • 1 tablespoon olive oil
    4 boneless, skinless chicken breast
    2 tablespoons canola oil

    For Moroccan spice mix:

    1 teaspoon grated orange zest
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons ground ginger
    1 teaspoon hot chili powder
    1 teaspoon coarsely ground black pepper
    1/2 teaspoon turmeric
    1/2 teaspoon cinnamon
    1/2 teaspoon kosher salt
    1/2 teaspoon sugar
    1/4 teaspoon ground cloves


  • Moroccan spice mix:
    Mix ingredients together thoroughly.
    Use as directed in Moroccan spiced chicken.

    To prepare Moroccan spiced chicken breasts:
    Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
    Sauté the chicken breasts until cooked through, about 6 minutes per side.
    Serve with coucous or rice.
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