Moroccan Chicken

1. 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.

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

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

4. Add saffron and liquid.

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

6. 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:

1. 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.

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

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

4. Add saffron and liquid.

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

6. Garnish with parsley and serve with rice.

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