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Spicy Moroccan Chicken

Featured in the January 2013 Consumer Lines.



Spicy Moroccan Chicken

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper (adjust to taste)
  • 2 1/2 cups chopped skinless, boneless chicken breast
  • 1 tablespoon olive oil
  • 1 cup (1/2-inch) cubed peeled butternut squash
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 (15-ounce) can no-salt-added chickpeas, drained
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 cups boiling water
  • 1 cup uncooked couscous
  • 1/4 cup toasted sliced almonds
  • 1 teaspoon grated orange rind


Combine salt, cumin, cinnamon, ginger, and cayenne pepper in a small bowl. Sprinkle mixture over chicken. Heat olive oil in a large skillet over ¬medium-high heat. Add chicken; sauté for about 4 minutes. Stir in butternut squash, chicken broth, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until squash is tender. Combine boiling water and couscous, cover and let stand 5 minutes; set aside. Stir in almonds and orange rind. Serve chicken over couscous. Makes 4 servings.


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