Moroccan Chicken with "7 Whole Grains on a Mission"

I was inspired to make this chicken one night when I came across a Kashi 7 Grains mix in my local market. I wanted to emulate the flavors of the mix in my chicken. Using spices I had on hand I created this easy and flavorful recipe.


Chicken

• 2 Chicken thighs with Legs (I used Coleman Farms Organic, Antibiotic free) Breasts would work well too, I simply like the flavor of thighs.
  
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• Dash cayenne pepper
• Salt and pepper
• Olive oil
• Juice of 1 lemon

Pan Sauce

• 1/4 Cup water
• 1 tbsp white cooking wine
• 1/8 cup cilantro

1 Package Kashi Moroccan Blend Grains

Directions:
Pre-heat oven to 375.
Combine all spices, cumin through paprika. Salt and pepper the chicken to taste then rub your spice mixture over the chicken, making sure to cover. Heat olive in oil in an oven proof pan over medium-high heat. Add the chicken and brown on both sides. Place the pan in hot oven and cook about 15 minutes, depending on size of pieces, until chicken is done. Remove chicken from pan and squeeze lemon juice over top. Keep warm while making the pan sauce.
Return pan to stove top and turn burner to medium. Pour in cooking wine and deglaze, add water as needed to keep sauce loose.
While the sauce is cooking, heat Kashi Blend accoding to package directions.
Serve Chicken over Grain blend and spoon on sauce to taste and sprinkle the chopped cilantro on top.

I served this with steamed broccoli dipped into the excess sauce on the plate.
To reduce fat in this recipe, remove the skin from the chicken.