Moroccan Orange Chicken with Honey, Cumin and Cinnamon

This dish brings together freshly squeezed spring oranges and warm Moroccan spices in one fragrant pan. Tender chicken thighs soak up the sweet citrus and spice, giving you a bright, exotic meal that is still easy enough for a weeknight.

Ingredients

• 600 g (1⅓ lb) boneless chicken thighs, cut into chunks
• 2 oranges, juiced
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 lemon, juiced
• 1 tablespoon honey
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon sweet paprika
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the chicken with the orange juice, olive oil, onion, garlic and ginger. Marinate for 15 minutes.
2. Heat a large skillet over medium heat, add the chicken with its marinade and cook, stirring, until the chicken is no longer pink on the outside.
3. Stir in the lemon juice, honey, cumin, cinnamon and paprika, then season with salt and pepper and mix well.
4. Cover, reduce the heat to low and simmer for 30 minutes, until the chicken is cooked through and the sauce is rich and flavorful.
5. Transfer to a serving dish, scatter with cilantro and serve with couscous or rice.

Tips

• Add a little more honey if you prefer a sweeter, more glossy sauce.
• Freshly squeezed orange juice makes a big difference to the flavor compared with juice from a carton.

Nutrition Information

Calories: about 350 kcal per serving | Protein: about 28 g | Carbs: about 15 g | Fat: about 18 g