Moroccan Chicken and Oranges | Edye's WW Kitchen | 1SP

Moroccan Chicken and Oranges 1/2 tsp paprika 1/2 sp ground cumin 1/4 tsp turmeric 1/2 tsp salt 1/4 tsp pepper 2 tsp oil 4 - 5 ounce chicken cutlets 2 large navel oranges 1 T Water 1-1/2 tsp honey Fresh Mint Stir together your dry seasonings. Heat 1 tsp oil in large nonstick skillet over medium heat. Sprinkle chicken with half of spice mixture. Add chicken to hot skillet and cook, turning once, until chicken is cooked through. About 6-8 minutes. Set aside on a clean plate. Meanwhile, grate 1 tsp orange zest and set aside. With a shart knife, cut off the top and end of each orange. Standing the orange on a cut side, run your knife from top to bottom, removing skin to exposed orange meat. Cut into 3/8 inch rounds. Cut in half. Add remaining tsp of oil to skillet. Add orange slices, zest, water, honey and remaining spice mixture and cook until warmed through. about 1 minute. Spoon Orange mixture over chicken. Sprinkle with mint.