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#WFD- Moroccan-Spiced Backed Chicken Breast
Garnish with lime wedges and coriander leaves and serve with couscous and steamed butternut.
POLOKWANE – As with most African cuisines, Moroccan cuisine is unique as it combines a mix of Mediterranean, Arabic, Andalusian, and most importantly, Berber cuisine with a tiny European and Subsaharian influence.
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients are home-grown, and are being exported internationally.
Ingredients
- 10ml honey
- 1 x cloves garlic, crushed
- 2ml red chilli (seeded)
- 5ml Robertsons Cinnamon
- 10ml Robertsons Coriander
- 5ml Robertsons Cumin
- 30g fresh coriander
- 30ml olive oil
- 60ml oil
- 600g chicken breasts, whole
- 100g red onions, sliced
- 250ml white wine or red wine (optional)
- 150ml water
- 1 x KNORR Country Hot Pot Dry Cook-In-Sauce
- 2 x limes, quartered
- 1 x bunch coriander leaves to garnish
Method
- Preheat oven to 200C
- Blend the paste ingredients (honey, garlic, red chilli, cinnamon, coriander, cumin, fresh coriander and olive oil) in a food processor until the consistency is smooth.
- Heat 10 ml oil in a large saucepan.
- Add chicken breasts and brown evenly.
- Remove from the pan and place in an ovenproof dish.
- Add onions and sauté for 15 min.
- Add paste to the onions and cook for 3 min.
- Add the wine, water and sachet of KNORR Country Hotpot Dry Cook-in-Sauce to the pan.
- Simmer for 20 min and pour the sauce over the chicken.
- Cover and bake for 40 min.
- Turn chicken breasts over and cook for a further 30 min.
This recipe was provided by What’s for Dinner.
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