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Moroccan Chicken

Posted by Solitary Dancer on April 30, 2007

A friend of mine sent this to me in an email. We’re not sure of the origin of the recipe but it certainly sounds good. The recipe calls for this to be served over rice, but I’m sure we can find something to use instead of rice.

Here’s my suggestion you might want to try. Here’s a “rice” recipe that you can try as a side dish.

Moroccan Chicken


1 tablespoon olive oil
2 chicken breasts, chopped into bite-sized bits
1 large onion, chopped
2 garlic cloves, chopped
1 red pepper, diced
1 pinch saffron strands
1 dash cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground red chili pepper
1 pint chicken stock
black pepper


1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.

2. Fry off the chicken until colored, return the onions and garlic to the pan.

3. Add saffron, cumin seeds, coriander, chili, salt and pepper, and stir well to coat everything.

4. Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce.


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