| | Cinnamon-Spiced Moroccan Chicken
2 teaspoons of ground cinnamon
1/2 teaspoon of ground cumin
1 tablespoon of ground turmeric
1/4 teaspoon of chill powder
1/2 teaspoon of salt
4 boneless, skinless chicken breast halves
2 tablespoons of light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
2 cups of flour
1/2 cup of golden raisins
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 stick (4 Tbsp.) margarine
3/4 cup of soy milk
Combine 1 tsp of the cinnamon with the cumin, turmeric, chili powder, and salt in a re-sealable plastic bag. Add chicken and toss well to coat. Heat olive oil in a large nonstick pan. Sauté the chicken over medium heat about 5 minutes per side until no longer pink in the center. Remove chicken from skillet. Sauté apples and raisins in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken and plate. Serve with rice or couscous. |
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