Casablanca Chicken

“lovely.great color and crust on the chicken.i threw a little of the spice mix in my couscous and shallots too. and served with acorn squash roasted with maple syrup.”

“I just made this, and the chicken came out with a great depth of flavor. I did make one change though, I didn’t have any orange rind, so instead of brushing the chicken breast with olive oil I brushed it with Orange Juice(with pulp) and sprinkled the spice on both sides. The spice stuck well, and I used about a 1 teaspoon of olive oil to lightly fry the chicken.”

“What a fantastic recipe!! I used thighs and legs with the skin on – and rubbed a ton of the spices into the chicken and let it marinate for two days. EXCELLENT!!! Broiled the chicken until the spice rub became a browned, caramelized crust ..wonderful! Try it with Moroccan Rice #82603 – you won’t believe how good these are together. Thanks Julie!!! — “

“Wonderful mix of spices. I did leave out the orange rind, but only because I didn’t have any oranges around.The chicken tasted great reheated the next day.”

“Great zesty flavor! I added a 1/2 white wine to the pan while sauteing the chicken.”

“Sensational!!! Sherry & I loved this and will definitely make this again. We loved the combination of spices you came up with. We served this with a tossed salad and put the chicken over Basmati rice. Thank you!!!”

“This was wonderful.I had leftover chicken and used it later in a stir fry.It was great and I will plan to do this again.This recipe is a keeper.”

“Perfect, perfect, perfect! and that was just my husband’s comments! Truly delicious, a hit with everyone. I wouldn’t change a thing.”

“This was very nice. My only change was to cut the chicken breasts into bite-sized pieces before shaking in a plastic bag with some of the spice mix, then cooking in the olive oil.The chicken cooks quickly this way, not allowing it to dry-out. Served with a side of lemon rice. I do not think this recipe could be improved upon and will make it again.”

“The only thing I left out was the lemon pepper and orange peel (didn’t have any) and the sugar (I forgot it). The spice mix still tasted great. The chicken came out a bit on the dry site though.Next time I try this I think I’ll use the stuff I left out this time around.”

“Very tasty! My husband and I loved it…I didn’t have any lemon pepper, but used a couple drops of lemon juice and didn’t notice a difference. Thank you for sharing the recipe we will be making this one again!”

“Julie, I made this recipe for the ZWTII and I Loved it! I served it with Peachy Mango Salsa and it was a hit! Thanks!”

“Yummy chicken! I cooked it in the oven .. Thanks for an easy and tasty dish!”

“Another night when I forgot to marinate the chicken breast and was trying to decide what to do when someone suggested this.I just loved how this was full of flavor yet required no advanced planning.The crust was just yummy and the perfect balance of spices. I used cooking spray to adhere the spices to the chicken and used just 2 teasppons of olive oil in a non-stick skillet — making this very low fat — another bonus in my book. Served this with Spiced Couscous Recipe #60838 and some grilled zucchini for a delightful quick meal. Thanks. “

“I loved the spice mix!I grilled the chicken breasts, the flavor was wonderful!!Thanks for a recipe I will be using again!!”

“not bad.. mine had a nice orangely flavor, so I wonder if I put too much orange peel and it ended up taking over the other flavors.. oh well, thanks”

“I used the spice mixture on chicken breasts that I lightly breaded first. I sprinkled-on the spices 5-minutes before the chicken was done. It was very good on breaded chicken. Thanks Julie.”

“I wasn’t so fond of this one – maybe just because the spices aren’t some of my favorites. It did keep the chicken nice and juicy, and adding white wine to the pan improved the flavor.”