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.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Moroccan Chicken Recipe - Chicken Breasts Moroccan

The sauce in this Moroccan Chicken Recipe are flavorful but not too spicy. That is why I love Moroccan cooking. This particular recipe uses boneless chicken breast and the sauce is a delicious blend of sweet, hot and savoury flavours that even a non-curry eater should enjoy.

This breast chicken recipe uses most of the traditional Moroccan spices such as cumin, cinnamon and turmeric. Lemons are another typical ingredient in Moroccan cuisine. This recipe is quite simple but the exotic flavors and aromas from the spices make it seem far more sophisticated.

The yogurt at the end is optional for those (like me) who prefer a less spicy option. To go with the Moroccan theme, I like to serve this with couscous

Moroccan Chicken Recipe


4-6 boneless chicken breast fillets
1 tsp (5 ml) Lemon juice
1 tsp (5 ml) ground black pepper
3 Tbsp (45 ml) olive oil
1 onion, chopped
1 tsp (5 ml) ground cinnamon
1 & 1/2 tsp (7,5 ml) ground cumin
1/4 tsp (1.25ml) turmeric
200 ml Tomato & Chilli Sauce
1 tsp (5 ml) chicken Stock Powder
1/2 cup (125 ml) water
1 tsp (5 ml) Garlic & Herb Seasoning
1/2 cup (125 ml) yogurt (optional)
2-3 Tbsp (30-45 ml) honey
1/4 cup (25 g) flaked almonds

How to Cook Moroccan Style Chicken Breasts


Preheat the oven to 200 deg C.
Season the breasts with Lemon juice, Black Pepper and 1 tablespoon of the olive oil. Let it stand while making the sauce.
Saute the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds to release the oils of the spices. Try not to let the spices scorch.
Add the Tomato & Chilli sauce, Chicken Stock powder, water and Garlic & Herb seasoning. Give it a taste test to see if the spiciness is good. Make any spice adjustments to suit your palate. Bring the sauce to the boil for 3 minutes. If you are using the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.
Arrange the seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.
Leave uncovered and bake chicken breasts for 30 minutes.
Delicious served with herbed couscous and a green salad dressed with a Honey Mustard dressing to compliment the sweet flavours.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Moroccan chicken recipe-Moroccan style chicken breasts

The sauce in this recipe are Moroccan chicken 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 chicken breast recipe uses most of the traditional Moroccan spices like cumin, cinnamon and turmeric. Lemons are another ingredient in typical 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

fillets boneless chicken breast 4-6
1 tsp (5 ml) lemon juice
ground 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 chili sauce
1 tsp (5 ml) Chicken Stock powder
water 1/2 cup (125 ml)
Garlic-1 tsp (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 the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds release spice oils. Try not to let the spices burns.
Add the tomato & Chilli Sauce, chicken broth powder, water, garlic & Herb seasoning. Give a taste test to see if the spicy is good. Do spice adjustments to suit your palate. Bring the sauce to a boil for 3 minutes. If you are using yogurt and then incorporate now and pour the sauce into a saucepan.
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 green salad dressed with a honey mustard dressing to compliment the flavors sweet.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Moroccan Chicken Recipe - Chicken Breasts Moroccan Style

The sauce in this Moroccan Chicken Recipe are flavorful but not too spicy. That is why I love Moroccan cooking. This particular recipe uses boneless chicken breast and the sauce is a delicious blend of sweet, hot and savoury flavours that even a non-curry eater should enjoy.

This breast chicken recipe uses most of the traditional Moroccan spices such as cumin, cinnamon and turmeric. Lemons are another typical ingredient in Moroccan cuisine. This recipe is quite simple but the exotic flavors and aromas from the spices make it seem far more sophisticated.

The yogurt at the end is optional for those (like me) who prefer a less spicy option. To go with the Moroccan theme, I like to serve this with couscous

Moroccan Chicken Recipe


4-6 boneless chicken breast fillets
1 tsp (5 ml) Lemon juice
1 tsp (5 ml) ground black pepper
3 Tbsp (45 ml) olive oil
1 onion, chopped
1 tsp (5 ml) ground cinnamon
1 & 1/2 tsp (7,5 ml) ground cumin
1/4 tsp (1.25ml) turmeric
200 ml Tomato & Chilli Sauce
1 tsp (5 ml) chicken Stock Powder
1/2 cup (125 ml) water
1 tsp (5 ml) Garlic & Herb Seasoning
1/2 cup (125 ml) yogurt (optional)
2-3 Tbsp (30-45 ml) honey
1/4 cup (25 g) flaked almonds

How to Cook Moroccan Style Chicken Breasts


Preheat the oven to 200 deg C.
Season the breasts with Lemon juice, Black Pepper and 1 tablespoon of the olive oil. Let it stand while making the sauce.
Saute the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds to release the oils of the spices. Try not to let the spices scorch.
Add the Tomato & Chilli sauce, Chicken Stock powder, water and Garlic & Herb seasoning. Give it a taste test to see if the spiciness is good. Make any spice adjustments to suit your palate. Bring the sauce to the boil for 3 minutes. If you are using the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.
Arrange the seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.
Leave uncovered and bake chicken breasts for 30 minutes.
Delicious served with herbed couscous and a green salad dressed with a Honey Mustard dressing to compliment the sweet flavours.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.