Recipe Background
Moroccan Chicken Bowl blends sweet paprika and cinnamon for a flavor-packed meal, perfect for savoring summer memories.
Right after college, my best friend and I embarked on a whirlwind backpacking trip through North Africa. It was a summer of shared hostels and late-night train rides, but our first stop in Morocco left a lasting impression. We stumbled upon a small, bustling market where the air was thick with the aroma of spices. The paprika was sweet and vibrant, the cumin earthy, and cinnamon added unexpected warmth—it was here that the inspiration for this Moroccan Chicken Bowl took root.
Back home, unpacking memories and spices alike, I tried to recreate that fragrant market experience in my kitchen. I learned that adding ground cinnamon to the chicken marinade provided a familiar warmth, while the sweet paprika lent a touch of authenticity. A tip I picked up: allowing the chicken to rest after coming out of the oven ensures all those remarkable flavors settle in perfectly. And don't underestimate a generous splash of red wine vinegar when pickling red onions—it works wonders by adding a delicious tang.
Of course, assembling this dish brings back fond memories of our journey, especially when setting it on a bed of arugula. The peppery greens provide the perfect counterpoint to the complex, spiced chicken and bright tomato salad. Every bite is reminiscent of that bustling market, evoking a trip that taught me the magic that happens when flavors from around the world blend together.
Ingredients
For the chicken:
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- red pepper flakes optional, to taste
- 4 chicken breasts boneless and skinless
For the tomato salad:
- 1 (16-ounce) container cherry tomatoes halved
- 1 tablespoon olive oil
- 1 scallion sliced
- salt to taste
- black pepper to taste
For the slaw:
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 large head red cabbage cored and shredded
For the quick-pickled onions:
- 2 tablespoons red wine vinegar
- salt to taste
- sugar to taste
- 1 small red onion thinly sliced
- arugula to taste, for serving
Directions
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, heat the olive oil on the stovetop over medium heat.
- Combine the paprika, the cumin, the cinnamon, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes in a bowl.
- Rub the spice mixture over both sides of the chicken breasts.
- Cook the chicken in the skillet once the oil is shimmering, sautéing until both sides are golden-brown, about 2-3 minutes per side.
- Transfer the skillet to the oven and roast the chicken until cooked through, reading 165 degrees F on a meat thermometer, about 9-11 minutes.
- While the chicken roasts, in a bowl, toss the cherry tomatoes with the olive oil, the scallions, the extra salt, and the extra black pepper. Set the tomato salad aside.
- Transfer the chicken from the oven.
- In another bowl, whisk together the cider vinegar, the honey, 1/4 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining black pepper.
- Toss the cider vinegar mixture with the cabbage.
- Let the slaw sit, tossing occasionally, for at least 10 minutes or in the refrigerator for up to 3 days.
- In another bowl, whisk together the red wine vinegar, the sugar, and the extra salt.
- Toss the red wine vinegar with the red onion slices. Let the onions pickle, tossing occasionally, for at least 20 minutes, or in the refrigerator for up to 3 days.
- In four serving bowls, add the arugula.
- Top the arugula evenly with the chicken, the tomato salad, the slaw, and the pickled red onions.
- Serve!
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