#moroccanchicken

Wrapped in a soft flour tortilla, this dish is warm and tasty. It has spiced Moroccan chicken, sauted vegetables, and a creamy Greek yogurt dressing.

Ingredients: 2 boneless, skinless chicken breasts, sliced thinly. 2 tablespoons Moroccan spice blend. 2 tablespoons olive oil. 1 red onion, thinly sliced. 1 bell pepper, thinly sliced. 1/2 cup plain Greek yogurt. 2 tablespoons lemon juice. 4 large flour tortillas. Handful of fresh cilantro leaves. Salt and pepper to taste.

Instructions: In a bowl, mix the sliced chicken with Moroccan spice blend, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed and saut the onion and bell pepper until softened. In a small bowl, mix together Greek yogurt and lemon juice. Warm the tortillas according to package instructions. Spread a spoonful of the yogurt mixture onto each tortilla. Divide the cooked chicken, sauted onion, and bell pepper among the tortillas. Top with fresh cilantro leaves. Roll up the tortillas tightly to form wraps. Slice each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Moroccan Chicken dish is rich in flavor with aromatic spices like cumin, cinnamon, and ginger, simmered in a savory tomato-based sauce. It's a hearty and comforting meal that pairs well with couscous or rice.

Ingredients: 4 chicken thighs. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1 teaspoon paprika. 1/2 teaspoon ground turmeric. 1/4 teaspoon cayenne pepper. 1 can 14 ounces diced tomatoes. 1/2 cup chicken broth. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, saut until softened. Add chicken thighs, season with salt and pepper, and cook until browned on both sides. Stir in ground cumin, cinnamon, ginger, paprika, turmeric, and cayenne pepper, cook for 1-2 minutes until fragrant. Pour in diced tomatoes and chicken broth, bring to a simmer. Cover and cook for 25-30 minutes, or until chicken is cooked through and tender. Garnish with chopped fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes