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.
Moroccan-Spiced Chicken Breasts
From EatingWell: May/June 1995
The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.
4 Reviews for Moroccan-Spiced Chicken Breasts
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.
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.
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!