GREAT
MOROCCAN CHICKEN RECIPE FOR THE COMING SUMMER EVENINGS
Found this - thought I'd
share with you. It is DELICIOUS!
Serves: 6
INGREDIENTS:
Dish Ingredients
1 tablespoon olive oil
1.5kg chicken breast fillets
2 chopped or sliced medium onions
3 teaspoons bottled garlic
2 tablespoons Moroccan seasoning
2 teaspoons ground cinnamon
1 cup chicken stock
A “squirt” of lemon juice
1 cup tomato puree
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¾ cup dates – seeded and chopped (These two
get added after two hours cooking)
2 tablespoons of honey
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½ cup chopped fresh parsley (These two get added
at the very end)
3 tablespoons flaked almonds
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Rice Ingredients
2 cups rice
1 teaspoon Moroccan seasoning
2 cups water
2 tablespoons chicken stock powder
1 teaspoon parsley flakes
¼ cup chopped dried apricots
METHOD
1. Heat oil in pan and lightly brown cubed (bite size
chunks) chicken breast and place in the oven proof saucepan
that you are going to put in the oven for cooking.
2. Add onion to pan and cook until just starting to colour
brown. Stir in garlic, Moroccan seasoning, cinnamon, stock,
squirt of lemon juice and tomato puree.
3. Add to meat and put the mixture in to a slow oven for
two hours (155 degrees celsius)
4. Remove from oven – stir in honey and dates –
return to oven for one more hour.
5. To make the rice add all the ingredients t your rice
cocker, stir well at the start and during the cooking
process.** You may need to add more water at the end of
the rice cookers “cycle” and give it another
burst (or maybe our rice cooker just doesn’t work
too well) – alternatively use the absorption method
but make sure it is a really well sealed saucepan!
6. Sprinkle with parsley and almonds and serve.
