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Just posting some recipes so that I'll know where they are.
If you're interested, they're behind the cuts
CINNAMON-SPICED MOROCCAN CHICKEN
Ingredients:
• 4 boneless, skinless chicken breast halves (about 1 1/4 - 1 1/2 pounds) or 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons flour, divided
• 1 1/4 teaspoons McCormick® Ground Cinnamon
• 1 teaspoon McCormick® Season-All® Seasoned Salt
• 1/2 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Ground Turmeric
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup pitted whole dates, sliced
• 1/3 cup whole almonds (with skins on)
Directions:
Place chicken in a self-closing plastic bag.
Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric.
Sprinkle over chicken and toss well to coat.
Heat oil in a large skillet over medium heat.
Sauté chicken about 5 minutes per side.
Mix remaining 1 tablespoon flour and broth; add to skillet.
Bring to a boil over medium heat.
Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done.
Chicken Tika Masala
Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into
bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
If you're interested, they're behind the cuts
CINNAMON-SPICED MOROCCAN CHICKEN
Ingredients:
• 4 boneless, skinless chicken breast halves (about 1 1/4 - 1 1/2 pounds) or 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons flour, divided
• 1 1/4 teaspoons McCormick® Ground Cinnamon
• 1 teaspoon McCormick® Season-All® Seasoned Salt
• 1/2 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Ground Turmeric
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup pitted whole dates, sliced
• 1/3 cup whole almonds (with skins on)
Directions:
Place chicken in a self-closing plastic bag.
Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric.
Sprinkle over chicken and toss well to coat.
Heat oil in a large skillet over medium heat.
Sauté chicken about 5 minutes per side.
Mix remaining 1 tablespoon flour and broth; add to skillet.
Bring to a boil over medium heat.
Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done.
Chicken Tika Masala
Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into
bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.