1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (125g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon lemon pepper
Calories 161
Calories from Fat 36		(22%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 375mg		15%
Potassium 343mg		9%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 1.0g	4%
	Sugars 0.6g
Protein 27.6g		55%
detailed view... how is this calculated?

people who like this recipe also like:

Scottish Scones

By: Nancy Van Ess

Grilled Moroccan Chicken

By: Mirj

Ww Core Italian Chicken Cacciatore

By: Chef #290998

Chicken Cacciatore

By: Dannielle

Three Can Soup

By: ~Nimz~

Casablanca Chicken

Recipe #11020 | 13 min | 5 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Norahs Girl
Aug 23, 2001

Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes

SERVES 4 (change servings and units)

Ingredients

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)

Casablanca spice mix

1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar
1 pinch ground cloves

Directions

1
Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
2
Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
3
For spice mix: Combine everything and store in a jar or bottle.

Questions about this recipe?

Featured Reviews for This Recipe

From: Grannydragon

On Jan 14, 2008

This was very nice. My only change was to cut the chicken breasts into bite-sized pieces before shaking in a plastic bag with some of the spice mix, then cooking in the olive oil. The chicken cooks quickly this way, not allowing it to dry-out. Served with a side of lemon rice. I do not think this recipe could be improved upon and will make it again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Zanni

On Feb 26, 2007

The only thing I left out was the lemon pepper and orange peel (didn't have any) and the sugar (I forgot it). The spice mix still tasted great. The chicken came out a bit on the dry site though. Next time I try this I think I'll use the stuff I left out this time around.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Gay Gilmore

On Oct 3, 2001

lovely. great color and crust on the chicken. i threw a little of the spice mix in my couscous and shallots too. and served with acorn squash roasted with maple syrup.

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Angela Sara

On Feb 1, 2002

Perfect, perfect, perfect! and that was just my husband's comments! Truly delicious, a hit with everyone. I wouldn't change a thing.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 19 reviews