Sunday, 26 August 2012

Moroccan chicken

Chicken breasts
3tbsp Olive Oil
2 Onions
1 Tube of Tomato Puree
4oz Ginger
3 Cloves of Garlic
1tsp Turmeric
1 tsp each of Coriander, Cumin and Cinnamon
1 x Butternut Squash, desseded and cut into bite size chunks
1 pint of Chicken stock
2 tbsp brown sugar
2 tbsp Red Wine Vinegar
4oz Dried Cherries
Risotto Rice
Fresh Mint 
Parmisan Cheese

1: Place Chicken breasts in a bowl and season with salt 
and pepper.
2: Heat 2 tbsp of Olive Oil in a flame-proof dish and then 
add Chicken, brown on all sides.
3: Remove browned Chicken onto a plate.
4:Chop Onion, and finely chop Ginger and Garlic and mix
 into the Tomato Puree.
5: Slice the 2nd Onion and with the 3rd Tbsp of Olive Oil 
add to the Flame proof dish until onion is softened.
6: Add the spices for approx 1 min.
7: Add the Tomato Puree mix and cook for a few minutes.

8. Return the Chicken to the Flame proof dish along with
 the Butternut Squash, Chicken Stock, Brown Sugar and 
Red Wine Vinegar.
9: Bring to a simmer and cook for approx 30 mins.

10: Lift out Chicken again.
11: Add the risotto rice and the cherries and allow the sauce
 to simmer to thicken.
12: Cut Chicken into bite sized pieces and add to the dish.
13: Now finely chop Mint and Shave Parmesan Cheese.
14: Take dish off heat and sprinkle the mint and cheese on 
top and serve.


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