Pan Fried Moroccan Chicken
Embark on a flavor-packed journey with this Pan Fried Moroccan Chicken, a dish that effortlessly infuses bold North African spices into tender, golden-brown chicken breasts. Pounded to an even thickness for quick, even cooking, the chicken is coated in a fragrant blend of cumin, coriander, cinnamon, smoked paprika, and turmeric, with a touch of cayenne for subtle heat. Cooked in a skillet and finished with a zesty pan sauce made from fresh lemon juice, garlic, parsley, and cilantro, this quick 35-minute recipe is the perfect balance of vibrant flavors and fuss-free preparation. Ideal for weeknight dinners or an exotic addition to your culinary rotation, serve this dish with fluffy couscous, warm flatbread, or a crisp green salad for a meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Water
Instructions
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2-inch thickness.
In a small bowl, combine ground cumin, ground coriander, ground cinnamon, smoked paprika, ground turmeric, cayenne pepper, salt, and black pepper. This will be the Moroccan spice blend.
Rub the chicken breasts with 1 tablespoon of olive oil and evenly coat them with the prepared spice blend. Make sure to massage the spices into the meat for maximum flavor.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Place the chicken breasts in the skillet and cook for 5-6 minutes on each side, or until they are golden brown and an internal temperature of 165°F (75°C) is reached.
Remove the chicken breasts from the skillet and set them aside to rest on a plate for 5 minutes.
While the chicken rests, deglaze the skillet by adding 2 tablespoons of water and scraping up any browned bits from the bottom of the pan.
Stir in the fresh lemon juice, chopped parsley, and cilantro to create a light pan sauce.
Slice the chicken breasts and serve them drizzled with the pan sauce. Garnish with additional parsley or cilantro, if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
