An Easy Peasy Moroccan Chicken Recipe

Moroccan Chicken Recipe

Ingredients

Chicken breasts 1/2 kg

Lemon juice 3 to 4 tbps

Yoghurt 4 tbps

Chopped garlic 1 tbsp

Chopped onion 1 medium size

Paprika powder 2 tbsp

Pepper 1 tbsp

Salt to taste

For Sauce

Chopped onions 1 medium size

Butter 4 tbsp

Chopped garlic 1 tbsp

Flour 4 tbsp

Chicken stock 2 cups

Diced mushrooms 1 can

Vinegar 1 – 1.5 tbsp

Crushed red chillies 2 tbsp

Salt to taste

Cream 300 ml

Method

Slice the chicken breasts in half, so the fillet remains the same in size but thinner and easier to cook. Marinate at least 2 hrs before grilling or pan frying in yogurt, lemon juice, chopped garlic, chopped onions, hot paprika powder, pepper, salt and a dash of cooking oil.

For sauce, sauté chopped onions in butter, add garlic then add some flour until it turns slightly brown and gradually add chicken stock (I use chicken cubes for a rich flavor). Add diced mushrooms at this point. Make a thick mixture of crushed red chilies in a table spoon of vinegar and add it to the sauce. Add salt and let it simmer. Then remove the pan from the stove and gradually add cream to it.

Grill or pan fry your chicken and add the sauce on the top at the time of serving. For sidelines, you may use steamed veggies, mashed potatoes, French fries and/or garlic bread. Whatever floats your boat!

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