Test Kitchen Tuesday week 2 Moroccan Chicken

Welcome to the second week of 'Test Kitchen Tuesday'  I hope everyone had a great Monday, mine was productive in the end but I had a really slow start.

I tried out a recipe for Moroccan Chicken last week on my family and that is what I will be sharing with you this week.  I changed the amounts of some of the ingredients as I made it.  I have put in ( ) what I used with the result.  I will be making this recipe for my family, the kids actually gobbled it down and wanted more.

Morrocan Chicken

In a small bowl or ziploc bag combine:

1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt (I omitted completely)
1/2 tsp ground ginger
1/2 tsp ground cinnamon (I will use less next time because it was very strong and over powered some of the other flavors.)
1/2 tsp black pepper
1 clove minced garlic
2 tsp olive oil (I used 1 Tbsp. because it seemed pretty dry with just 2 tsp)

Once your spices and oil are mixed add:

1 pound boneless skinless chicken breasts (about 4 small or 2 large cut in half)

Bake at 375 for 20 min or until chicken is cooked through.  If your chicken breasts are more than 1/2" thick you will need more time.  I lined my baking dish with foil for easy clean-up.

Serve with Couscous or rice and a favorite vegetable or salad.



You can add the marinade to the chicken and freeze for a fast flavorful meal another day.

Nutritional facts:
 for 1 5.5 g serving of the chicken
75 mg Cholesterol, 574.2 mg Sodium,  1.3 g Carbohydrates, .5g fiber, 25.3 g protein.