The chicken breast has been reinvented time and again, but all it takes is a little spice to transform your go-to dinner into something new and flavorful. Adding cinnamon, cumin and ginger not only keeps the sodium level in check, these spices may also contain some cancer-fighting properties. Combine with a side vegetable like string beans and sweet potatoes for a new family favorite.
P.S.– I love visiting the spice souks in Morocco!
Baked Moroccan Chicken
- Olive oil cooking spray
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sumac (optional)
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground black pepper
- 4 tablespoons honey
- 4 (6 oz.) skinless chicken breast halves, with bone
Preheat the oven to 350 degrees Fahrenheit. Coat baking dish with cooking spray.
In small bowl, whisk together juice, cinnamon, cumin, ginger, sumac, turmeric, pepper and honey until honey dissolves.
Place chicken in prepared baking dish, rib-side down. Spoon spice mixture over chicken taking care to coat completely.
Bake chicken for 10 minutes. Remove chicken from oven. Tipping pan, use spoon to baste chicken with liquid for 1 minute. Bake 10 minutes, and baste chicken again. Repeat baking and basting one more time. Bake chicken until white in center when cut into at thickest point or meat thermometer shows internal temperature of 165 degrees F. Total baking time is about 35 minutes, depending on size of chicken. Let chicken rest for 10 minutes.
Place chicken on serving plate. Spoon liquid from pan over chicken. Serves 4.
Nutrition Facts per serving: 215 calories, 1.5 g total fat (0 g saturated fat), 18 g carbohydrate,
31 g protein.