Moroccan Spiced Chicken

Staff Writer
Columbus Parent

1/2 teaspoon ground cumin

1/2 teaspoon paprika (preferably smoked but not hot)

1/4 teaspoon ground black pepper

2 tablespoons olive oil

4 thin-cut boneless skinless chicken breasts

Salt to taste

1/4 cup orange juice

1 tablespoon honey

1 cinnamon stick

1/4 teaspoon dried hot pepper flakes

2 tablespoons butter

Hot cooked noodles or couscous

Cook cumin, paprika and pepper in oil in a large skillet over medium-high heat until fragrant, stirring often, about 2 minutes.

Season chicken with salt. Add to

skillet. Heat until just cooked through, about 2 to 3 minutes a side. Transfer chicken to a platter. Tent with foil to keep warm.

Add juice to skillet. Bring to a boil, scraping up browned bits. Add honey, cinnamon stick and pepper flakes. Simmer until syrupy.

Return chicken and any accumulated juices to skillet. Turn to coat with sauce. Return chicken to platter. Add butter to skillet and swirl to incorporate. Discard cinnamon stick. Pour sauce over chicken and serve.

Robin Davis