Moroccan Chicken Recipe – Hen Breasts Moroccan Style
The sauce within this Moroccan Chicken Recipe are flavorful although not too spicy. That’s the reason I really like Moroccan cooking. This specific recipe uses boneless chicken white meat and also the sauce is really a scrumptious mixture of sweet, hot and savoury flavours that a non-curry eater should enjoy.
This breast chicken recipe uses the majority of the traditional Moroccan spices for example cumin, cinnamon and turmeric. Lemons are another typical component in Moroccan cuisine. This recipe is very simple however the exotic flavors and aromas in the spices allow it to be appear much more sophisticated.
The yogurt in the finish is optional for individuals (much like me) preferring a less spicy option. To choose the Moroccan theme, I love to serve this with couscous
Moroccan Chicken Recipe
4-6 boneless chicken white meat fillets
1 teaspoon (5 ml) Fresh lemon juice
1 teaspoon (5 ml) ground pepper
3 Tablespoons of (45 ml) essential olive oil
1 onion, chopped
1 teaspoon (5 ml) ground cinnamon
1 & 1/2 teaspoon (7,5 ml) ground cumin
1/4 teaspoon (1.25ml) turmeric
200 ml Tomato & Chilli Sauce
1 teaspoon (5 ml) chicken Stock Powder
1/2 cup (125 ml) water
1 teaspoon (5 ml) Garlic clove & Plant Seasoning
1/2 cup (125 ml) yogurt (optional)
2-3 Tablespoons of (30-45 ml) honey
1/4 cup (25 g) flaked almonds
How you can Prepare Moroccan Style Chicken Breasts
Preheat the oven to 200 deg C.
Season the chest with Fresh lemon juice, Pepper and 1 tablespoon from the essential olive oil. Allow it to stand while making the sauce.
Saute the onion within the remaining oil until soft and golden. Add some cinnamon, cumin and turmeric and prepare over low heat for around thirty seconds to produce the oils from the spices. Do not allow the spices scorch.
Add some Tomato & Chilli sauce, Chicken Stock powder, water and Garlic clove & Plant seasoning. Provide an idea test to find out if the spiciness is nice. Make any spice adjustments to fit your palate. Bring the sauce towards the boil for several minutes. If you work with the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.
Arrange the seasoned chicken portions in one layer on the top from the sauce, drizzle with honey and sprinkle with almonds.
Leave uncovered and bake chicken breasts for half an hour.
Scrumptious offered with herbed couscous along with a eco-friendly salad outfitted having a Honey Mustard dressing to go with the sweet flavours.