Chicken Breasts Moroccan Style

This delicious blend of sweet, hot and savoury flavours is loved by South Africans. My family certainly felt the dish had that ‘wow’ factor!

YOU WILL NEED

  • 6 chicken breast fillets
  • 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 3 T (45 ml) olive or canola oil
  • 1 onion, chopped
  • ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
  • ½ t (2.5 ml) ground cinnamon
  • 1½ t (7.5 ml) ground cumin
  • ½ t (2.5 ml) turmeric
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 3 tomatoes, peeled and chopped
  • 1 t (5 ml) Ina Paarman's Chicken Flavour Stock Powder
  • ½ cup (125 ml) water
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 2 - 3 T (30 - 45 ml) honey
  • ¼ cup (25 g) flaked almonds
Method

Adjust oven rack to the middle position. Preheat the oven to 190°C.

Season the breasts with Lemon & Black Pepper Seasoning and coat with 1 T of olive oil. Brown lightly on the outsides. Leave half-cooked breasts at room temperature while making the sauce. Season the onion with Green Onion Seasoning and sauté in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric. Cook over low heat, stirring to develop flavour. Keep the heat low to prevent the spices from scorching, about 30 seconds will be enough.

Add the Peri-Peri Sauce, chopped tomatoes , Chicken Flavour Stock Powder, water and Garlic & Herb Seasoning. Taste if seasoning is sufficient and bring to the boil for 3 minutes. Pour the sauce into an ovenproof casserole dish.

Arrange the browned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds. Bake open for 30 minutes.

Delicious served with herbed couscous and a good tossed salad dressed with our Honey Mustard dressing to pick up on the sweet notes.

Ina's Tip
  • To ‘cool down’ the burn in this recipe add ½ cup of plain yoghurt – but don’t be hasty, it is really very good as is.
  • If no burn is required replace the Peri-Peri Sauce with our Sun-dried Tomato Coat & Cook Sauce.
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