Spiced Moroccan Chicken Breasts (Print Version)

# Ingredients:

→ Chicken part

01 - 2 large chicken breasts, split horizontally into 4 thinner pieces

→ Mix for flavoring

02 - ¼ cup of high-quality olive oil
03 - 2½ tablespoons of Ras el Hanout or pre-mixed Moroccan spices
04 - 1½ teaspoons of fine sea salt (skip if your spice blend already includes it)
05 - 2 teaspoons of granulated sugar (avoid this step if your blend has sweetness added)
06 - 3 large garlic cloves, finely smashed or minced

# Instructions:

01 - Lay down a chicken breast on a flat surface and dry it with a paper towel so it doesn't slip. Take a sharp knife and gently slice it horizontally into two flat pieces, keeping the blade level with the cutting board. If you notice uneven thickness, lightly pound it with a meat mallet or the base of a pan to even it out. Repeat with the second piece to end up with four fillets.
02 - In a ceramic or glass dish (skip metal; it doesn't play nice with acid), pour in your olive oil. Sprinkle over the tangy Moroccan blend, salt, sugar, and minced garlic. Stir it all up until it's completely mixed and smells amazing.
03 - Place the chicken into the dish of marinade and turn each piece over a few times to make sure they're covered completely. Cover it and tuck it in the fridge for at least half an hour to let the flavors sink in. Got more time? Marinate it up to 48 hours for extra deliciousness.
04 - When you’re set to start cooking, warm up a sturdy skillet on medium heat. Don’t bother adding extra oil—your marinade has plenty. Take out the chicken from the dish, shake off the extra liquid gently, and lay them flat on the pan. Cook without stirring for 4 minutes for a golden crust. Flip them, cook another 3-4 minutes until fully cooked and still tender.
05 - Move the cooked chicken to a plate and let it sit for 5 minutes. Giving it time to rest helps the juices spread evenly, making the meat even softer. Pair with rice, couscous, or a crisp veggie salad. You can also slice it up for wraps or sandwiches!

# Notes:

01 - This chicken can be served as a main dish or cut into strips for sandwiches, wraps, or salads.
02 - If Ras el Hanout isn’t available, make a quick Moroccan blend at home using spices like coriander, paprika, cinnamon, cumin, and ginger.
03 - Complete the meal with sides like couscous, roasted veggies seasoned with harissa, and a cooling dollop of yogurt sauce.

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