Moroccan Chicken


  • 2 cups chicken breasts, cut into small pieces
  • dash cinnamon
  • dash ground cloves
  • dash cayenne pepper
  • 1 tbs olive oil
  • 1/4 cup orange juice
  • 1/4 cup raisins
  • 1 tbs red wine
  • In a small bowl, combine the cinnamon, cloves and cayenne, and sprinkle the chicken with the spice mixture and refrigerate covered for about 1 hour.
  • In a large saute pan add the chicken and brown for a few minutes.
  • Slowly add the orange juice, raisins and wine and stir to coat the chicken.
  • Continue to simmer until the chicken is cooked through.
  • Serve with rice or couscous.

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