In keeping with my global theme on chicken, I have a special delight for you tonight! This Moroccan inspired dish is healthy, fast, easy, and quite possibly the tastiest chicken you will ever eat!!!
3-4 skinless boneless chicken breasts
1/4 cup flour
olive oil to coat pan plus more
1 onion sliced
1 yellow pepper diced
2 garlic cloves minced
2 heavy dashes of cinnamon
1 short dash of cloves
1 heavy dash of nutmeg
1 cup chicken broth
1/4 cup chopped cilantro
juice of 1 lemon keep lemon halves
Cut the chicken into 1″ cubes and salt and pepper. Dredge in the flour and pan fry in the olive oil in a hot pan till golden brown. You may have to do this in small batches. Be sure not to over crowd the pan or you will end up steaming the meat and not getting a nice crunch to it. Remove chicken from pan.
Add a bit more olive oil to the pan and add the chopped yellow pepper and sliced onion. Cook for approx 10 minutes stirring occasionally, till they are golden and tender. Return the chicken and add the chicken stock, cinnamon, cloves, and nutmeg. Add the juice of the lemon and toss the rinds in to add more of a lemon flavor. If you have Sumac, (which I thought I had, but apparently not so much) you can keep the rinds out and just add 2 tsp.
Bring to a boil and reduce to a simmer for 5-7 min. Add the cilantro and stir. Serve with Risotto, or couscous. Tonight my dear husband made the Risotto, hence that is why it is not shown in the picture. But he did try and it was so sweet to have a sous chef in the kitchen.