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Quick Moroccan-spiced chicken

Serve over whole wheat couscous with green vegetables
Recipe provided by Dairy Farmers of Canada ©
Close up of cooked chicken, green beans, rice and orange segment
4 servings / 35 min 

Prep : 15 min / Cook: 20 min 

Ingredients
  • 2 tsp (10 mL) butter or vegetable oil
  • 1 chopped onion
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried mint
  • 1/4 tsp (1 mL) ground cinnamon
  • Pepper
  •  1 lb (500 g) boneless skinless chicken breast, cut into strips 
  • 1/3 cup (75 mL) chopped dried apricots and/or raisins
  • 2 cups (500 mL) 1% milk
  • 2 tbsp (25 mL) cornstarch
  • 2 peeled and chopped oranges 
Directions
  1. In a large non-stick skillet, heat oil over medium-high heat. Sauté onion, paprika, cumin, mint, cinnamon and pepper until onion is softened. Add chicken; sauté for 3 minutes. Add dried fruit.
  2. Whisk a small amount of milk into cornstarch until smooth; whisk in remaining milk. Stir into skillet. Simmer, stirring, until chicken is no longer pink inside, 4-5 minutes. Top with oranges.
Nutritional Information per serving ( 1 of 4) 
  • Calories 297
  • Protein 32 g
  • Total Fat 7 g
  • Saturated Fat 3 g
  • Cholesterol 91 mg
  • Carbohydrates 27 g
  • Fibre 3 g
  • Sugars 19 g
  • Added sugars 0 g
  • Sodium 203 mg
  • Potassium 955 mg