Moroccan-Style Chicken and Peppers
This simple yet delicious recipe for Moroccan Chicken and Peppers features boneless, skinless chicken thighs and colorful bell peppers, seasoned with warm North African spices. The dish is a blend of cumin, coriander, and a touch of cinnamon for bringing the taste of Morocco to your table.
Ingredients
- 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)
Instructions
- 1
Combine the spices: dried chili flakes, cumin, coriander, cinnamon and sea salt and sprinkle the mixture over the chicken.
- 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
Add the chopped bell peppers to the skillet and cook, stirring occasionally until they have softened slightly, 5 to 7 minutes.
- 4
Transfer the bell peppers to the platter with the chicken. If desired, garnish with lemon slices and fresh herbs. Serve immediately.
Cook it from the original
This recipe comes from flavourandsavour.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flavourandsavour.com