Moroccan Chicken And Peppers

Harissa, a North African chile paste, gives this skillet chicken recipe a depth of heat.

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Moroccan Chicken And Peppers

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5.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 2 thighs and 1 cup peppers
  • Makes: 8 thighs and 4 cups peppers
  • Hands On: 30 mins
  • Total Time: 45 mins

Moroccan Chicken And Peppers

Directions

  1. In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken.
  2. In a 12-inch skillet heat olive oil over medium-high heat 1 to 2 minutes. Cook chicken 15 to 17 minutes or until done (170 degrees F). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6 to 8 minutes or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste.
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Nutrition Facts (Moroccan Chicken And Peppers)

  • Per serving:
  • 443 kcal ,
  • 19 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 266 mg chol. ,
  • 569 mg sodium ,
  • 7 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 57 g pro.
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Reviews (1)

4 Ratings
227 Days Ago
5.0
Quick, nutritious and tasty.

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