This dish was created after a spice cupboard clear out, spices are fabulous but 9 times out of 10 after opening a jar it goes unused until expired and I realise I need it for a dish. Don’t you wish that dried herbs and spices came in smaller jars?
I noticed that some of my herbs and spices were getting close to their best before date so figured I would throw them together and thus Moroccan Chicken Gourmand Style was born!
While I appreciate this was not cooked in the traditional Moroccan way and it was not served with any real Moroccan ingredients other than the spices, it tasted good and surely that’s all that counts!
This recipe will serve two people, just double the quantities if feeding more.
2 chicken breasts (make 3 slits so the spices can infuse into the meat)
1/2 tsp Paprika
1/2 tsp Cumin seeds
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Tumeric
2 Cardamon pods crushed
grating of Nutmeg
2 tablespoons fresh Parsley
Juice of 1/2 lemon
2 peppers (Any colour)
Place the spices in a bowl with the oil and rub all over the chicken breasts, squeeze the lemon juice over and leave in the fridge for 4 hours for the flavours to infuse into the chicken.
placed the chicken breasts on a bed of chopped peppers in a Pyrex dish or suitable baking dish and cook for 25 minutes or until chicken is cooked through.
I served the Chicken and Peppers with a Lebanese style salad of chopped parsley, onion, tomato and cucumber and Sweet potato chips
The dish took 30 minutes including preparation time.