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Moroccan Spiced Chicken Chili


1 lb. chicken, cut into 1 cubes
1 medium onion, diced
2 cloves of garlic, minced
2 Tbsp. vegetable oil
1 (15oz.) can chicken or vegetable broth
1 (15oz.) can white beans, such as cannellini
1 (8oz.) can tomato sauce
1 (15oz.) can diced tomatoes
1 tsp. The Spice Hunter Turkish Cumin
1 Tbsp. plus 1 tsp. The Spice Hunter New Mexico Chile Pepper
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
¼ tsp. The Spice Hunter India Turmeric
¼ tsp. The Spice Hunter Fine Black Pepper
2 tsp. dark brown sugar
pinch of salt (if desired)


In a stockpot cook chicken, onion and garlic in oil until chicken is no longer pink. Add remaining ingredients. Bring to a boil, reduce heat and simmer at least 10-15 minutes or until chicken is cooked through and chili has slightly thickened. Try serving over couscous.