Hot Morocco Chicken

2 serves 

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.