CREAMY MOROCCAN CHICKEN

This is my all-time favourite chicken dish and yet it is a cinch to make. If you don’t have Moroccan seasoning, can I suggest you purchase a jar? It’s such a versatile seasoning to have in your pantry, as you can use it to flavour meat, vegetables, meatballs, pizzas and much more.

Ingredients:

4 boneless, skinless chicken breasts (thigh fillets can also be used)

1 tbsp Moroccan seasoning

2 tbsp olive oil

1 cup chicken stock

1 cup cream

oil for frying

Method:

• Season each chicken breast on both sides with the seasoning.

• Heat the oil in a frying pan on medium high and brown both sides of the chicken.

• Add the stock and bring to the boil.

• Reduce heat and simmer.

• Once chicken is cooked through (the juices will run clear when cut), remove from pan and cover to keep warm.

• Gently boil the stock over a medium heat until reduced to a thick brown liquid.

• Add the cream and simmer over a medium heat until the sauce is reduced by half.

• Serve the sauce over the chicken.

Serves: 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

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