| The sauce in this Moroccan Chicken Recipe are | | | | - 2-3 Tbsp (30-45 ml) honey |
| flavorful but not too spicy. That is why I love | | | | - 1/4 cup (25 g) flaked almonds |
| Moroccan cooking. This particular recipe uses boneless | | | | How to Cook Moroccan Style Chicken Breasts |
| chicken breast and the sauce is a delicious blend of | | | | |
| sweet, hot and savoury flavours that even a | | | | 1. Preheat the oven to 200 deg C. |
| non-curry eater should enjoy. | | | | 2. Season the breasts with Lemon juice, Black Pepper |
| This breast chicken recipe uses most of the | | | | and 1 tablespoon of the olive oil. Let it stand while |
| traditional Moroccan spices such as cumin, cinnamon | | | | making the sauce. |
| and turmeric. Lemons are another typical ingredient in | | | | 3. Saute the onion in the remaining oil until soft and |
| Moroccan cuisine. This recipe is quite simple but the | | | | golden. Add the cinnamon, cumin and turmeric and |
| exotic flavors and aromas from the spices make it | | | | cook over low heat for about 30 seconds to release |
| seem far more sophisticated. | | | | the oils of the spices. Try not to let the spices |
| The yogurt at the end is optional for those (like me) | | | | scorch. |
| who prefer a less spicy option. To go with the | | | | 4. Add the Tomato & Chilli sauce, Chicken Stock |
| Moroccan theme, I like to serve this with couscous | | | | powder, water and Garlic & Herb seasoning. Give |
| Moroccan Chicken Recipe | | | | it a taste test to see if the spiciness is good. Make |
| - 4-6 boneless chicken breast fillets | | | | any spice adjustments to suit your palate. Bring the |
| - 1 tsp (5 ml) Lemon juice | | | | sauce to the boil for 3 minutes. If you are using the |
| - 1 tsp (5 ml) ground black pepper | | | | yogurt then stir in now and pour the sauce into an |
| - 3 Tbsp (45 ml) olive oil | | | | ovenproof casserole dish. |
| - 1 onion, chopped | | | | 5. Arrange the seasoned chicken portions in a single |
| - 1 tsp (5 ml) ground cinnamon | | | | layer on top of the sauce, drizzle with honey and |
| - 1 & 1/2 tsp (7,5 ml) ground cumin | | | | sprinkle with almonds. |
| - 1/4 tsp (1.25ml) turmeric | | | | 6. Leave uncovered and bake chicken breasts for 30 |
| - 200 ml Tomato & Chilli Sauce | | | | minutes. |
| - 1 tsp (5 ml) chicken Stock Powder | | | | 7. Delicious served with herbed couscous and a green |
| - 1/2 cup (125 ml) water | | | | salad dressed with a Honey Mustard dressing to |
| - 1 tsp (5 ml) Garlic & Herb Seasoning | | | | compliment the sweet flavours. |
| - 1/2 cup (125 ml) yogurt (optional) | | | | |