Sunday, August 7, 2011

Roast Chicken with North African Spices

This dish is thanks to Bridget, who kindly gave me last weeks Food and Wine magazine. I flicked through, looking at the pictures, reviews, ideas, gardening tips and delicious recipes.

The following night I was severely lacking inspiration or motivation to cook but was hungry and didn't want to get takeaway.

Then I remembered this particular dish and the blurb saying something that made me want to try it... it said 'This recipe is full of exotic spices and the cooking aromas will whisk you away to a Moroccan souk.'

As I was short on time and energy, I modified the recipe a little, buy using a different cut of meat, and just cooking it in a pan on the stove rather than slowly roasting it in the oven.

It is quick to make and super tasty...
I didnt really measure anything but used roughly the following:

3 Chicken fillets
1 tsp Salt flakes
1 tsp Freshly ground pepper
2 Tbsp Olive oil
1 Large Onion
5 Garlic cloves
2 tsp Ginger
1 Chilli
2 tsp Sweet paprika
2 tsp Cumin seeds
2 tsp Coriander seeds
1/2 tsp Turmeric
3 tsp Chicken stock powder
1/2 cup Parsley, chopped
Juice of 2 Lemons

Season the chicken generously with salt and pepper. I used chicken fillets but you could use which ever cut you like.
Fry the chicken over medium heat to seal the meat then put it in a separate bowl for later.

In the same pan, add a little more olive oil and fry the onion. Add the garlic, ginger and chilli and gently fry for a few minutes.
Add the spices and fry until fragrant. Add the chicken back into the pan and combine well with the spice and onion mix.
Add the chicken stock, parsley and lemon juice and combine well.

I served this on hot polenta which I had cooked with a little veggie stock and drizzled with a little olive oil and extra lemon juice.

Yum! absolutely delicious...

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