Moroccan Chicken
photo by loof751
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 14.79 ml olive oil
- 2 chicken breasts, chopped into bite-sized bits
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, diced
- 0.25 ml saffron strand
- 0.25 ml cumin seed
- 4.92 ml ground coriander
- 2.46 ml ground red chili pepper
- 473.19 ml chicken stock
- salt
- black pepper
directions
- Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
- Fry off the chicken until coloured, return the onions and garlic to the pan.
- Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
- Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.
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RECIPE SUBMITTED BY
Sascha is a 25 year old Pennsylvanian now living in sin (Liverpool, actually) with her boyfriend of 4 years. She knits, cooks, travels, reads, and dreams.