Moroccan cuisine is the perfect blend of flavors and spices which is one of the reasons for its immense popularity the world over. The food is flavorful but not spicy enough to make you sweat. For this chicken breast recipe, we are going to use boneless chicken breast and we are going to prepare a tangy sauce for it which has a delicious combination of hot, savory and sweet flavors. This particular curry is so mouthwatering that even if you are not an ardent curry fan you are still going to enjoy this perfect mix of heady aromas and delightful flavors.
For this particular recipe, we are going to use some of the most traditional spices used in Moroccan cuisine. They have been used in Morocco for centuries and even today the women folk of the country whip up a sumptuous meal with these spices such as turmeric, cumin and cinnamon. Don’t let the simplicity of this recipe fool you, one bite of this delightful creation with exotic flavors and the aromas of the spices and you will know exactly how sophisticated this curry can be.
If you want to tone down the spices you can always add a dash of yoghurt at the end to take the fire out of the spices. But this is strictly optional and even though this recipe is not particularly spicy some of you ay prefer the added touch of some creamy yoghurt at the end.
Because you want the entire presentation to reflect the Moroccan touch, I like to serve this curry with couscous which simply adds to its authentic appeal.
So let’s get started without further a due. To make this delectable dish you are going to need:
Boneless chicken breast boneless (4-6)
1 onion, chopped
1 tsp Garlic & Herb Seasoning
200 ml Tomato & Chili Sauce which is available at most stores
1 tsp cinnamon ground
1 & 1/2 tsp cumin ground
1/4 tsp turmeric
1 tsp ground black pepper
1 tsp Lemon juice
1/4 cup flaked almonds about 25 grams
3 Tbsp olive oil
1 tsp chicken Stock Powder approximately 5ml
1/2 cup water
1/2 cup yogurt (optional)
2-3 Tbsp honey
So if you have all your ingredients ready lets cook up a storm. Get your oven ready by preheating it to 200 deg C
Now you need to season the chicken breasts with a table spoon of olive oil, pepper powder and some fresh lemon juice. Let the chicken breast stand for some time so that the flavors can be absorbed and you get some time to make the sauceStart with the onions, in a pan sauté the sliced onions till they are a beautiful and soft golden brown. Now ad the spices: cumin, turmeric and cinnamon to the onions and cook on low heat for half a minute so that the oil and the flavors are released from the spices. You have to keep stirring so that you don’t burn the spices. To this mixture add the tomato chili sauce, the chicken stock powder, garlic and herb seasoning and some water. Taste the mixture to ensure that it’s spicy enough to suit your taste. Now cook till the sauce come to a boil which should take about 3 minutes. If you intend to use yogurt stir it in after the sauce is ready. Finally, transfer the sauce into an oven proof casserole and set it aside Get the chicken ready by placing the seasoned portions on top of the sauce, sprinkle some almonds and drizzle some honey on top Set the dish in the oven and bake the chicken for half an hour And your delicious, tantalizing, Moroccan chicken breast curry is all ready to be served. Just add an accompaniment of green salad dressed with honey mustard and some herbed couscous.