Moroccan-Style Chicken and Peppers

Ingrédients

• 6 to 8 medium chicken thighs, (boneless, skinless)
• 3 medium bell peppers, (one red, one orange, one yellow)
• 1 teaspoon dried chili peppers, (or 1/2 teaspoon for less spicy flavor)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon sea salt, (or Kosher salt)
• 1 medium lemon, sliced (for garnish, optional)

Préparation

1. 1

   Combine the spices: dried chili flakes, cumin, coriander, cinnamon and sea salt and sprinkle the mixture over the chicken.

2. 2

   In a large skillet over medium-high heat, brown the chicken pieces in oil on both sides for 3 to 4 minutes. Reduce the heat to medium and continue cooking until done, (165°F. ) usually 12-15 minutes. Transfer to a platter and cover with foil to keep warm.

3. 3

   Add the chopped bell peppers to the skillet and cook, stirring occasionally until they have softened slightly, 5 to 7 minutes.

4. 4

   Transfer the bell peppers to the platter with the chicken. If desired, garnish with lemon slices and fresh herbs. Serve immediately.