Moroccan Chicken

Ingredients

• Cumin seed

  1 ¾ tsp, ground or 5g

• Paprika

  1 ¾ tsp or 4g

• Cinnamon

  ground

  1 tsp or 3g

• Ground ginger

  1 tsp or 2g

• Cilantro

  dried

  1 tsp or 0.6g

• Turmeric

  ground

  ½ tsp or 1g

• Olive oil

  1 ½ tbsp or 20g

• Chicken breast

  raw, skinless

  1 ½ lb or 680g

• Salt

  table

  2 dash or 0.8g

• Black pepper

  ground

  2 dash or 0.2g

• Onion

  raw

  1 ½ medium or 165g

• Garlic

  raw

  1 tbsp or 9g

• Chicken broth

  canned, ready-to-serve

  2 ½ cup or 600g

• All-purpose flour

  white, unenriched

  ¼ cup or 31g

• Raisins

  seedless

  ½ cup (not packed) or 73g

• Green olives

  pickled, canned or bottled

  2 cup or 269g

• Lemon juice

  1 tbsp or 15g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Couscous

  dry

  1 cup or 173g

Directions

1. Add all the spices to a small bowl. Stir until combined.
2. Heat the oil in a large pot over medium heat. Preheat the oven to 375 F. Season the chicken breasts on both sides with salt and pepper.
3. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
4. Add the spice blend and flour to the pan. Cook, stirring constantly, for 30 seconds. Stir in the chicken broth. Add salt and pepper to taste.
5. Add the chicken to the pan. Stir in the raisins. Cover the pan and bake for 25-30 minutes or until chicken is tender.
6. Remove the pan from the oven. Uncover, then stir in the olives and lemon juice. Spoon the sauce over the chicken. Sprinkle the cilantro over the top, then serve.