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Moroccan Chicken

Moroccan Chicken

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breast halves
2 Tbsp flour, divided
1 1/4 tsp ground cinnamon
1 tsp seasoned salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 Tbsp olive oil
1 cup chicken broth
1/2 cup pitted whole dates, sliced
1/3 cup whole almonds (skins on)
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Let's Make It
1
Place chicken in self-closing plastic bag. Combine 1 Tbsp. flour, cinnamon, seasoned salt, cumin and turmeric. Sprinkle over chicken; toss well to coat.
2
Heat oil in large skillet over medium heat; saute chicken about 5 minutes per side. Mix remaining 1 Tbsp. flour and broth; add to skillet. Bring to a boil over medium heat.
3
Stir in dates and almonds; simmer, covered, 7 minutes or until chicken is done. Serve over couscous or rice.
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