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Moroccan Chicken

Wednesday, April 1st, 2015

It’s amazing how a few spices can significantly affect the flavor of a simple dish. One such spice is cumin seed.  Ground cumin is often used in meat dishes such as chili, but the use of whole cumin seed was a new adventure for me. During my first attempt at creating this dish, I quickly learned that what I thought was a small amount of cumin seed could make a large impact on the flavor intensity!  As you study the recipe, you might think that 1/2 teaspoon of cumin seed will have a minimal impact…but toasting the seed enhances the essence of this spice and adds a most distinctive flavor. Moroccan Chicken is simple to make and needs only a few ingredients, but I guarantee the flavor will be memorable.
Bon appétit!


Moroccan Chicken

½ teaspoon whole cumin seed
2 tablespoons extra virgin olive oil
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon coarse ground white pepper
¼ teaspoon fine sea salt
4 thinly sliced chicken breasts
Heat a nonstick skillet over a medium setting. Add the cumin seed to the hot skillet and stir frequently to toast the seeds, approximately 3 – 5 minutes. While cumin seeds are toasting, blend the olive oil, turmeric, smoked paprika, white pepper, and sea salt in a small bowl. As soon as the oil and spices are mixed, spoon 2 teaspoons of the oil/spice blend into the skillet and stir to mix with the toasted cumin seeds. Place the chicken breasts over the oil/spice/seed mixture and spoon the remaining oil/spice/seed mixture on top of the chicken breasts, spreading evenly. Sauté the chicken approximately 3 – 4 minutes and then turn the chicken to sauté the other side. Spoon the oil/spice mixture remaining in the pan over the chicken. Sauté until browned, about 3 – 4 minutes.
Serve Moroccan Chicken over warm rice or quinoa. For a different approach, serve the chicken over sautéed spinach with feta cheese.
Makes 4 servings.

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