Spicy Moroccan Chicken
Serves 4 (2 Chicken Thighs, 1.5 Cups Peppers)
Seasoning
1.25 tsp. ground coriander
1.25 tsp. ground cumin
.5 tsp. cayenne pepper
.5 tsp. kosher salt
.25 tsp. ground cinnamon
Meat
8 skinless, boneless chicken thighs
Produce
6 cups coarsely chopped red and/ or yellow peppers
1 lemon, sliced
Other
2 tbl. olive oil
Directions
- In a medium-size bowl combine coriander, cumin, cayenne, salt, and cinnamon. Mix thoroughly.
- Coat chicken thighs with seasoning mix. Take care to coat lightly, but evenly.
- Heat olive oil in medium skillet over medium heat, then add chicken.
- Cook chicken thighs over medium heat until fully cooked (170°F), flipping once.
- Plate chicken and cover to keep warm.
- Add chopped peppers and lemon slices to skillet and cook until peppers are the desired tenderness (5-8 minutes).
- Serve chicken with peppers and lemon slice.
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