Moroccan Chicken Recipe
Morrocan Style Chicken Breasts
One of my favourite boneless chicken breast recipes is this Moroccan Chicken Recipe. A delicious blend of sweet, hot and savoury flavours that even a non-curry eater should enjoy.
The yogurt at the end is optional for those (like me) who prefer a less spicy option. To go with the Moroccan theme, I like to serve this with couscous
Moroccan Chicken Recipe
- 4-6 boneless chicken breast fillets
- 1 t (5 ml) Lemon juice
- 1 t (5 ml) ground black pepper
- 3 T (45 ml) olive oil
- 1 onion, chopped
- 1 t (5 ml) ground cinnamon
- 1½ t (7,5 ml) ground cumin
- ¼ t (1.25ml) turmeric
- 200 ml Tomato & Chilli Sauce
- 1 t (5 ml) chicken Stock Powder
- ½ cup (125 ml) water
- 1 t (5 ml) Garlic & Herb Seasoning
- ½ cup (125 ml) yogurt
- 2-3 T (30-45 ml) honey
- ¼ cup (25 g) flaked almonds
How to Cook Moroccan Style Chicken Breasts
- Preheat the oven to 200ºC.
- Season the breasts with Lemon juice & Black Pepper and 1 tablespoon of the olive oil and let it stand while making the sauce.
- Sauté the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds to release the oils of the spices. Try not to let the spices scorch.
- Add the Tomato & Chilli sauce, Chicken Stock powder, water and Garlic & Herb seasoning. Give it a taste test to see if the spiciness is good and bring to the boil for 3 minutes. If you are using the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.
- Arrange the seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.
- Leave uncovered and bake chicken breasts for 30 minutes.
- Delicious served with herbed couscous and a green salad dressed with a Honey Mustard dressing to compliment the sweet notes.
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