Wednesday, 24 February 2016

How to Make Moroccan Chicken

Moroccan Chicken Ingredients and Procedures.

Appliances used: Induction Cooking Range

450gms boneless, 
skinless chicken breast, thinly sliced or pounded thin 
1 tablespoon spice mix (recipe below) juice and zest of one lemon 
4 teaspoons olive oil, divided 
1 small onion/thinly sliced 
2 yellow squash (about a 400gms)/thinly sliced 
a handful of olives salt and pepper to taste 
2 tablespoons chopped, fresh parsley for garnish 

Spice Mix Recipe: 
2 teaspoons ground ginger 
2 teaspoons ground coriander 
1 1/2 teaspoons ground cinnamon 
1 1/2 teaspoons freshly ground black pepper 
1 1/2 teaspoons ground turmeric 
1 1/4 teaspoons ground nutmeg 
1 teaspoon ground allspice 
1/2 teaspoon ground cloves 

Method: Combine the lemon juice and zest with the spice mix and 2 teaspoons olive oil in a small bowl. Rub the mix into the chicken. Heat a large skillet over medium high heat and cook the chicken until it's cooked through, 3 - 4 minutes per side. Remove the chicken to a platter and cover. Add the remaining olive oil to the skillet and saute the onions for 10 - 15 minutes. You want them to be really tender and sweet. Scrape the spice mix from the bottom of the skillet. Pour any juice from the chicken back into the skillet and add the squash. Cook until crisp-tender. Add the olives and cook a few minutes more until warmed through. Season with salt and pepper as desired and garnish with chopped parsley before serving.


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