Spices! Flavor! Action! This Lightened Up Spicy Moroccan Chicken recipe has an A-list cast of ingredients that’ll have you feeling like you took an exotic trip to a land far, far away. It’s just what your taste buds need to liven up and lighten up dinner any night of the week.
Truth #1. I’ve never been to Morocco. Truth #2. I cannot say I’ve ever had authentic “Moroccan Chicken”. Truth #3. This still tastes delicious.
To me, this recipe embodies the flavors I associate with a Moroccan dish – coriander, turmeric, and cinnamon. Can’t you just smell those flavors wafting through your home right now?
Do you like to spice it up in the kitchen? I’ll admit that my spice rack wasn’t always so diverse. Cumin? Coriander? Turmeric? There was a time I probably couldn’t pronounce any of them better than I could tell you what they were or what recipes to use them in! And let’s admit, you probably have a bottle of something that you’ve only ever used once because all you’ve ever needed was a 1/4 teaspoon and now totally forgot about it. Amchoor, I’m talking to you.
Ladies and gents – don’t be afraid to spice it up! Spices are an amazing way to add depth and flavor to a dish. Start small. Learn what flavors a spice adds to your dish and then add or modify with each recipe. You may not hit it on the head each time but what you’ll gain in knowledge will far exceed the odd miss. Not to mention, get you out of the dreaded dinner rut! Introducing a new spice or blend can open a whole new world of options to your usual routine. (insert sound of angels singing)
I know we talked about it a little in my last post but when I was strictly following the Dukan diet, spices were a lifesaver. By experimenting with new spices and flavor combinations, I felt like I was treating myself to something special…and not just plain ol’ chicken and vegetables…every…single…day…or every other day…you know what I mean 😉
My recipe for Lightened Up Spicy Moroccan Chicken is a comforting dish that is served great over rice or even on its own. If you’re not one for lots of heat, adjust the spice level to your liking. This is probably one of the things I like most about cooking – being able to adjust and tailor a recipe to suit your preferences. So have some fun and make friends with your spice aisle! Once you start introducing new spices to your dishes and find which ones you like, I promise you’ll discover a whole new world of recipes to try!
enjoy | liz | xo
- 2 small yellow onions, diced
- 4 chicken breasts, diced or thinly sliced
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chili flakes (or to taste)
- 1/4 tsp cinnamon
- 1/2 tsp turmeric
- 3/4 cup chicken stock
- 2 tbsp of fat-free or light cream cheese
- 1 tbsp cornstarch
- 2 tsp capers, drained
- In a large heated skillet, spray non-stick cooking spray and add chicken. Cook on medium-high until no longer pink. Add onion and continue to cook until onions have softened and are translucent (approx 3-4 minutes).
- Add all spices (cumin, coriander, chili flakes, cinnamon, turmeric) and stir until meat and onions are evenly coated. Cook for 1-2 minutes. Add chicken stock and bring to a boil. Reduce heat to low-medium, cover and let simmer for 15-20 minutes. Add cream cheese and stir until melted through.
- In a small dish, add cornstarch and transfer a few spoonfuls of the liquid into this dish. Whisk until the cornstarch has dissolved, then add the mix back into the pan and stir to combine.
- Cover, and leave on low heat to simmer for another 10 minutes. During this time, the liquid should thicken into a sauce.
- Remove from heat, add capers and a few more chili flakes (if desired) and serve over rice or as is.
Want more? Subscribe to Teta Lizza’s Kitchen to get new recipes delivered straight to your inbox! And keep in touch on Twitter, Pinterest and Instagram for more updates.