Moroccan Chicken Breasts

Cooking Instructions

Heat oven to 350°F. Have ready a shallow 3-qt baking dish.

In a wide, shallow bowl, mix flour, cumin, paprika, turmeric and salt. Add chicken and turn to coat; shake off excess.

Heat 2 tsp oil in a large nonstick skillet over medium heat. Add half the chicken; cook 2 minutes per side or until browned. Place in baking dish in a single layer. Repeat with remaining oil and chicken.

Add garlic and ginger to skillet; sauté over medium heat 1 minute to cook slightly. Add broth and olives, bring to a boil and pour over chicken. Top with oranges; cover with foil.

Bake 25 minutes until cooked through and instant-read thermometer inserted in thickest part of chicken, not touching bone, registers 170°F. Sprinkle with cilantro.

Planning Tip: The oranges can be prepared up to 3 days ahead. Bag oranges and refrigerate. Chicken can be baked up to 2 days ahead. Cool, cover and refrigerate. Re­heat, covered, in a 350°F oven 1 hr. Chop cilantro 30 minutes before using.