The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.

Steve Johnson
Source: EatingWell Magazine, May/June 1995


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Saute the chicken breasts until cooked through, about 4 minutes per side.

Associated Recipes

Nutrition Facts

180 calories; protein 23.4g 47% DV; carbohydrates 3.2g 1% DV; dietary fiber 1.5g 6% DV; sugars 0.6g; fat 7.8g 12% DV; saturated fat 1.3g 7% DV; cholesterol 62.7mg 21% DV; vitamin a iu 212.5IU 4% DV; vitamin c 1.9mg 3% DV; folate 3.8mcg 1% DV; calcium 33.7mg 3% DV; iron 1.6mg 9% DV; magnesium 26.3mg 9% DV; potassium 229.4mg 6% DV; sodium 341.2mg 14% DV; thiamin 0.1mg 6% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Very tasty chicken wasn't expecting it to because of all the cinnamon but even my husband who's a picky eater enjoyed it going to be a staple recipe for our home. Read More
Rating: 4 stars
I combined two recipes for this - and came up with a fantastic dinner. I mixed up the Moroccan Spice mixture with 8 oz. of plain yogurt. I washed and dried the chicken pieces then dredged the chicken in the yogurt/spice marinade. Using the entire mixture over 8 pieces of chicken I allowed to marinate over night. Heat the oven to 400 degrees bake the chicken for 45 minutes or until done. You may need to cover the chicken half way thru the cooking time so that it doesn't over-brown. My friends and family absolutely loved it! Easy and yummy. Can't beat that! Read More
Rating: 1 stars
Disappointing With all the spices in it I was surprised at how bland it was. I think I even put more on the chicken than what it called for. Cons: Bland Read More
Rating: 4 stars
Interesting/good taste of flavors; I have made them twice thus far but I would suggest letting the chicken marinate for more than 30min... it definitely gives them a better/richer flavor. I decided to put these in quesadillas (whole grain tortillas mozzarella cheese On the Border Salsa) & it was one of the best quesadillas I have ever had. Alone the chicken is missing something but mixed/topped with an additional ingredient & it receives a "Great" rating. Read More