Moroccan Spiced Chicken

This was goo-oood! ;) I'd forgotten to make "bland" chicken for my 2 & 4 yr old, so I cut up some of this chicken and gave them a quick rinse. They loved it! My husband praised me for it. :) And it's super duper easy. Serve with couscous (or rice pilaf, but couscous is Moroccan and the best choice) and papaya (or whatever fruit/veggie you want, but papaya was peeeeerfect). Serves 4.


Moroccan Spiced Chicken

1 Tbsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp allspice
1/4 tsp cinnamon
4 boneless, skinless chicken breasts (a little over 1 lb)
1 Tbsp olive oil
1 small papaya, sliced if desired
Hot cooked couscous, if desired

1. In a small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
2. In large skillet heat oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juices run clear (or 170 degrees in center).
Serve chicken with papaya and couscous, if using.