Simple Moroccan Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 skinless chicken breast fillet (s)
- 3 tablespoon flour, seasoned with salt 08; pepper
- 4 tablespoon olive oil
- 2 onion (s), sliced
- 2 teaspoons cinnamon
- 0.25 teaspoon ¼ clove (s), ground
- 75 g sultanas
- 300 ml chicken broth
- 50 g pine nuts, toasted
- 1 handful coriander greens, chopped
- 1 lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Turn the fillets in the flour. Heat half of the oil in a large pan. When it is hot, fry half of the pieces of meat, remove them from the pan and fry the remaining pieces of meat.
- Put the rest of the oil in the pan, let it get hot and reduce the heat slightly. Slowly steam the onions for 10 minutes. Add the meat, add the spices, cook for 1 minute while stirring. Add the sultanas and broth, bring to the boil and simmer over low heat for 10 minutes. Add the pine nuts, coriander and lemon juice, season.
- It is best served with couscous, yogurt, warm pita and lemon quarters.
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