Chicken seasoned with cinnamon, cumin and turmeric creates a fragrant, savory Moroccan-inspired dish.

The turmeric not only infuses the chicken with a warm golden hue but also adds a earthy depth to the flavor.

It’s served with pearl couscous which is also called Israeli couscous. Its small, round, pearl-like grains are slightly larger and chewier than traditional couscous, making them an ideal companion to the aromatic chicken.

Moroccan Chicken

Yield 2 servings. Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound boneless, skinless chicken breast 1-inch pieces

1 cup thinly sliced onion

1 teaspoon turmeric

2 teaspoons ground cinnamon

3 teaspoons ground cumin

3 teaspoons minced garlic

Salt and freshly ground black pepper

2 cups, no-salt-added, diced tomatoes with their

See Full Page