Moroccan Chicken

Mix the garlic, cinnamon and ginger with lemon juice and use the mixture to coat the chicken fillets. Cover and leave to marinade for 30 minutes.

Heat a non stick pan until hot, then add chicken fillets and cook on both sides for 4 – 5 minutes, until chicken begins to colour.

Add the onion, tomatoes and stock and simmer gently for 25 – 30 minutes, until chicken mixture is tender.

Add saffron and liquid.

Give chicken a good stir, add honey. If sauce is too thick, add a little more stock until it reaches the desired consistency.

Garnish with parsley and serve with rice.

Total Recipe Time: 31-60 minutes

Prep Time: 10 mins plus 30 mins marinating time
Cook Time: 40 mins
Serves 4

Ingredients:

  • 6 Manor Farm  chicken breast fillets
  • 4 cloves garlic, crushed
  • 1 tsp ground ginger
  • Juice of lemon
  • I onion, sliced
  • 2 tins chopped tomatoes
  • 600ml chicken stock
  • 1 tsp saffron threads in 4dsp hot water (leave for 10 minutes)
  • 3 tbsp honey
  • 2 tsp cinnamon
  • Flat leaf parsley, chopped

Preparation / Cooking Steps:

Mix the garlic, cinnamon and ginger with lemon juice and use the mixture to coat the chicken fillets. Cover and leave to marinade for 30 minutes.

Heat a non stick pan until hot, then add chicken fillets and cook on both sides for 4 – 5 minutes, until chicken begins to colour.

Add the onion, tomatoes and stock and simmer gently for 25 – 30 minutes, until chicken mixture is tender.

Add saffron and liquid.

Give chicken a good stir, add honey. If sauce is too thick, add a little more stock until it reaches the desired consistency.

Garnish with parsley and serve with rice.

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