Moroccan chicken recipe-Moroccan style chicken breasts

The sauce in this recipe, Moroccan chicken are tasty but not too spicy. That's why I love the Moroccan cuisine. This particular recipe uses boneless chicken breast and the sauce is a delicious blend of sweet, hot and tasty flavours that even a curry Eater should not enjoy.

This breast chicken recipe uses most spices like cumin, traditional Moroccan cinnamon and turmeric. Lemons are another typical ingredient in Moroccan cuisine. This recipe is quite simple but exotic flavors and aromas of spices do seem much more sophisticated.

Yogurt in the end is optional for those (like myself) who prefer an option less spicy. To go with the Moroccan theme, I like this serve with couscous

Moroccan chicken recipe

chicken breast fillets boneless 4-6
1 tsp (5 ml) lemon juice
of black pepper 1 tsp (5 ml)
Olive oil 3 tbsp (45 ml)
1 onion, chopped
ground cinnamon 1 tsp (5 ml)
1 & 1/2 teaspoon (7.5 ml) ground cumin
Turmeric 1/4 teaspoon (1.25 ml)
200 ml tomato and hot pepper sauce
1 tsp (5 ml) Chicken Stock powder
water 1/2 cup (125 ml)
Garlic 1 teaspoon (5 ml) & herb seasoning
1/2 cup (125 ml) yogurt (optional)
Honey 2-3 tablespoons (30-45 ml)
1/4 cup (25 g) flaked almonds
How to cook Moroccan style chicken breasts

Preheat the oven to 200 degrees c.
Season of the breast with lemon juice, black pepper and 1 tablespoon of olive oil. Let stand while making sauce.
Sauté the onion in oil remained until soft and golden. Add cinnamon, cumin and turmeric and cook over low heat for about 30 seconds, release the Spice oils. Try not to let the spices burns.
Add the tomato and chilli sauce, chicken broth, water, seasoning powder, and garlic & Herb. Give a taste test to see if the spicy is good. Do spice adaptations to suit your palate. Bring the sauce to a boil for 3 minutes. If you are using yogurt, then mix in now and pour the sauce in a casserole in the oven.
Arrange seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.
Leave uncovered and cook the chicken breasts for 30 minutes.
Delicious served with Herb Couscous and a green salad dressed with a honey mustard dressing to compliment the flavors sweet.

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