Food

Moroccan Chicken


By Daniella at madamegourmand.co.uk

This dish was created after a spice cupboard clear-out. I noticed that some of my spices were getting close to their best before date, so figured I would throw them together and Moroccan Chicken Gourmand-Style was born!

Ingredients

Serves 2

  • 2 chicken breasts (make 3 slits so the spices can infuse into the meat)
  • ½ tsp paprika
  • ½ tsp cumin seeds
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp turmeric
  • 2 cardamom pods, crushed
  • ½ tsp grated of nutmeg 2 tbsp fresh parsley Juice of half a lemon
  • 2 bell peppers

Method

Mix the spices in a bowl with the oil, rubbing the mix all over the chicken breasts. Then squeeze the lemon juice over the chicken and leave it in the fridge for 4 hours for the flavours to infuse.

Place the chicken breasts on a bed of chopped peppers in an ovenproof dish and cook for 25 minutes or until chicken is cooked through.

Serve the chicken and peppers with a Lebanese- style salad of chopped parsley, onion, tomato, cucumber and sweet potato chips.

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