Moroccan chicken with oranges

Total Time
20 min
5 min
7 min
Packed with sweetness and spice, the flavor of this 20-minute chicken dish will be well received at your dinner table. The chicken breast is sautéed in a mix of traditional Moroccan spices—paprika, cumin, and turmeric—and then paired with spiced orange slices that cook briefly on the stovetop with just a little bit of honey. The entire dish then gets sprinkled with refreshing mint leaves for a pretty, bright finish. It is easy and quick enough to make on busy weeknights when time is at a premium. Pair it with quick-cooking couscous and a simple side salad to complete the meal.



½ tsp, smoked variety

Ground cumin

½ tsp

Ground turmeric

¼ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) cutlets


2 large, navel variety


1 Tbsp


1½ tsp

Fresh mint leaves

2 Tbsp, minced


  1. Stir together paprika, cumin, turmeric, salt, and pepper in small cup.
  2. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Sprinkle chicken with half of spice mixture. Add chicken to skillet and cook, turning once, until chicken is cooked through, about 6 minutes. Transfer chicken to plate.
  3. Meanwhile, grate 1 teaspoon of zest from one orange and set aside. With sharp knife, cut off slice from top and bottom of oranges. Stand fruit upright. Cut off peel and white pith, cutting from top to bottom, turning fruit as you go. Cut oranges crosswise into rounds about 3/8 inch thick; cut rounds in half.
  4. Add remaining 1 teaspoon oil to skillet. Add orange slices, orange zest, the water, remaining spice mixture, and honey to skillet and cook, stirring constantly, just until heated through, about 1 minute. Spoon orange mixture over chicken. Sprinkle with mint.
  5. Per serving: 1 chicken cutlet and about 1/4 cup orange mixture