Moroccan Chicken

Prep time: 10 mins
(plus 30 mins to marinate)
Cook time: 40 mins
Serves 4

  • 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.

Moroccon Chicken
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Moroccan Chicken

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