moroccan chicken

Chicken Breast, no skin, fried, 2 breast, bone and skin removed
*Canola Oil, 2 tbsp
Garlic, 3 tsp
*ground tumeric, .5 tsp
*Cumin seed, 1 tsp
Paprika, .25 tsp
Cinnamon, ground, .25 tsp
Citrus Fruit Juice Drink, .25 cup (8 fl oz)
*chicken stock, low sodium, 1 cup

in pan heat 1 tbsp. oil add chicken cook until juices run clear remove chicken. Add 2 tbsp. oil and spice cook 30 seconds add citrus juice and coo until reduced by half had chicken stock cook 5 min read chicken and cook until stock reduced by half serve over rice

Serving Size: 4-1/4 lb servings

Number of Servings: 4

Recipe submitted by SparkPeople user SASSYSHEARS.