GRANDPARENTS DAY MAGAZINE
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​Food, Food, Food

Hot Morocco Chicken

2 serves 
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Ingredients: 
For the marinade: 
  • 3 tbls olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • ½ tsp whole aniseed
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp paprika
  • 1 red jalapeno chilli, deseeded and diced
  • 1 ½ teaspoons Harissa (see recipe in the menu)
For the chicken:
  • 3 tbls olive oil
  • 2 tbls coriander leaves
  • 1 tbls tomato puree
  • 600 ml (1 pint) chicken stock
  • 4 skinless chicken breasts
  • Spring onions and rice, to serve
  • Salt
e1: For the marinade – place all the ingredients in a blender and blitz to a smooth puree. Season the chicken pieces with a little salt and place them in a dish. Pour over the marinade, cover and rest  for about 2 hours. Remove the chicken from the marinade.
2: Heat the olive oil in a frying pan and fry the chicken breasts for 6-8 minutes, until golden, turning once.
3: Mix the tomato puree with the chicken stock. Pour the marinade over the chicken, add the stock and bring to the boil. Reduce the heat, then cover and cook for 8 – 10 minutes, until the sauce has reduced enough to coat the chicken.
4: Serve on rice sprinkled with the coriander and spring onion.  
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES