Moroccan Chicken

This savory Moroccan-inspired dish is bright and earthy.

Chicken seasoned with cinnamon, cumin, and turmeric creates a fragrant, savory Moroccan-inspired dish. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Chicken seasoned with cinnamon, cumin, and turmeric creates a fragrant, savory Moroccan-inspired dish. The turmeric not only infuses the chicken with a warm golden hue but also adds a earthy depth to the flavor.

It’s served with pearl couscous which is also called Israeli couscous. Its small, round, pearl-like grains are slightly larger and chewier than traditional couscous, making them an ideal companion to the aromatic chicken.

Helpful Hints

• Minced garlic can be found in the produce section of the market.
• A quick way to chop cilantro is to snip the leaves from the stems with a scissors.

Countdown

• Prepare the chicken, onion, tomato, and spices.
• Make pearl couscous and set aside.
• Make chicken dish.

Shopping List

To buy: 3/4 pound boneless, skinless chicken breast. 1 small bottle turmeric,1 small bottle cinnamon, 1 small bottle ground cumin, 1 jar minced garlic, 1 can no-salt-added diced tomatoes, 1 container pearl couscous, 1 bag washed, ready-to-eat spinach, 1 bunch cilantro

Staples: olive oil, onion, salt, and black peppercorns.

Moroccan Chicken

Serves 2

• 2 teaspoons olive oil
• 3/4 pound boneless, skinless chicken breast 1-inch pieces
• 1 cup thinly sliced onion
• 1 teaspoon turmeric
• 2 teaspoons ground cinnamon
• 3 teaspoons ground cumin
• 3 teaspoons minced garlic
• Salt and freshly ground black pepper
• 2 cups, no-salt-added, diced tomatoes with their juice
• 4 cups washed, ready-to-eat spinach
• 2 tablespoons chopped cilantro

Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown on all sides, for about 2 to 3 minutes. Remove from skillet to a plate. Add the onion, turmeric, cinnamon, cumin, garlic, salt, and black pepper to taste and diced tomato with juice to the skillet. Cook 5 minutes, stirring during that time. Return chicken to the skillet along with the spinach. Stir just until the spinach wilts, about 1 minute. Divide between 2 dinner plates and sprinkle chopped cilantro on top.

Per serving: 354 calories (27 percent from fat), 10.7 g fat (1.8 g saturated, 3.9 g monounsaturated), 126 mg cholesterol, 43.9 g protein, 23.4 g carbohydrates, 9.4 g fiber, 162 mg sodium.

Couscous

Serves 2

• 1 1/4-cups water
• 3/4-cup pearl couscous
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Bring water to a boil. Stir in couscous. Reduce heat to medium, cover with a lid and simmer 10 minutes. Drain, add oil and salt and pepper to taste. Serve on the dinner plates with the chicken.

Per serving: 120 calories (37 percent from fat), 5.0 g fat (0.7 g saturated, 2.2 g monounsaturated), no cholesterol, 2.9 g protein, 15.8 g carbohydrates, 0.9 g fiber, 1 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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