Simple Moroccan Chicken

I was looking for something quick and easy for tonight's dinner and this recipe from delicious. 5 of the Best by Valli Little happened to catch my eye. As luck would have it I took a big 450 gram organic chicken breast out of the freezer last night, and all the other ingredients were to hand as well.

This really is "simple" to make. The fillet is cut into 2cm dice, tossed in seasoned flour, and then cooked in batches over high heat in olive oil until golden. With the chicken set to one side, two sliced onions are then tossed in the pan and cooked for 10 minutes over a medium heat until golden and softened. Now the chicken gets returned in the pan together with cinnamon, ground cloves, sumac, sultanas and chicken stock. With the heat reduced to low it is then cooked for 5 minutes or so until heated through and thickened slightly. Finally toasted pine nuts, chopped fresh coriander and lemon juice are stirred through.

This is not a five minute meal but it is incredibly easy to make and outstandingly good. The spices are perfectly balanced and the lemon juice really lifts the whole thing. I served it with couscous seasoned with powdered ginger, lemon wedges, and pita breads.




Simple Moroccan Chicken - Serves 4

500g chicken fillet, cut into 2cm dice
4 tbsp (Aus. 20ml) flour, seasoned with salt and pepper
60ml olive oil
2 onions, sliced
2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp sumac
4 tbsp sultanas
250ml chicken stock
50g toasted pine nuts
4 tbsp chopped fresh coriander
juice of 1 lemon, plus wedges to serve
couscous, greek yoghurt and lebanese bread to serve



Toss the chicken in the seasoned flour. Heat 40ml of the olive oil in a large frying pan over a high heat until hot, then cook the chicken in batches until golden and set aside.

Heat the remaining oil in the pan. Add the onions, reduce the heat to medium and cook for 10 minutes, stirring, until golden and softened.

Return the chicken to the pan and add the spices, sultanas and stock. Reduce the heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in the pine nuts, coriander and lemon juice.

Serve with couscous, yoghurt, bread and lemon.

A big kiss and a hug to Mr. P who bought me a mini tripod today to help me take my photos. This was such a thoughtful gesture and just goes to show how much he is enjoying my blogging too. As they say, the way to a man's heart is through his stomach!