Quick and Easy Moroccan Chicken

Last week I tried a new recipe. Actually that isn't really true, I kind of half-way created my own recipe. This is based on a recipe from Cooking Light, but I changed it around. The recipe was for a rub, but since I HATE touching raw meat, I don't really do rubs (every once in a while I will suck it up and make a meatloaf though), plus my chicken was still frozen, and you can't really rub anything onto frozen chicken.

RECIPE:
1 tsp paprika
1/2 tsp cumin
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ginger
1/4 tsp pepper
1/2 cup water
2 tbsp vinegar
2 tbsp oil
however much chicken you want to eat, this is a marinade/sauce, so it doesn't really have to be precise

Pre-heat the oven to 350° (or whatever temperature you like to cook chicken at). Mix all the ingredients except the chicken in a bowl. Put the chicken in whatever baking dish you are using, and then pour the mixture over the chicken. You can then leave it to marinade, or if you are like me, just throw in into the over. Cook for about 30 minutes (depending on if its frozen, or boneless, or in big or little pieces) or until it reaches whatever the safe temperature for chicken is.

I used coconut oil, but I don't think I recommend it, I think that olive oil would be much better, because the coconut taste was a little overwhelming. Canola oil would probably taste best, but since its borderline poison, I try to avoid it when I can. Michael didn't really like this, because apparently he thinks cinnamon should only be on sweet things. We had a friend over that evening, and he thought it was really good (or at least that is what he said, maybe he was being polite). As for me, I thought it tasted good, and would make it again, but try a less strongly flavoured oil. But since Michael doesn't like it, I probably won't make it again.

If you try this recipe, come back and let me know what you think! :)

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