This simple yet delicious recipe for Moroccan Chicken and Peppers features boneless, skinless chicken thighs and colorful bell peppers, seasoned with warm North African spices. The dish is a blend of cumin, coriander, and a touch of cinnamon for bringing the taste of Morocco to your table.
3mediumbell peppers,one red, one orange, one yellow
1teaspoondried chili peppers,or ½ teaspoon for less spicy flavor
1teaspoonground cumin
1teaspoonground coriander
¼teaspoonground cinnamon
½teaspoonsea salt,or Kosher salt
1mediumlemon, slicedfor garnish, optional
Instructions
Combine the spices: dried chili flakes, cumin, coriander, cinnamon and sea salt and sprinkle the mixture over the chicken.
In a large skillet over medium-high heat, brown the chicken pieces in oil on both sides for 3 to 4 minutes. Reduce the heat to medium and continue cooking until done, (165°F. ) usually 12-15 minutes. Transfer to a platter and cover with foil to keep warm.
Add the chopped bell peppers to the skillet and cook, stirring occasionally until they have softened slightly, 5 to 7 minutes.
Transfer the bell peppers to the platter with the chicken. If desired, garnish with lemon slices and fresh herbs. Serve immediately.