Food & Wine

Moroccan chicken

Moroccan chicken

Start the week off on a delicious note!

*4 Chicken breasts * 15ml Cumin powder * 15ml Coriander powder * 5ml Ginger powder * 5ml Nutmeg powder * 5ml Cinnamon powder * 45ml Salt * 25ml Pepper * 15ml Honey * 60ml Olive oil * Frozen McCain Country Crop * 30g Almonds * 30ml Apricot jam * 750g Frozen McCain Crispy * Sea Salt & Pepper Oven Chips * 30ml Sesame seeds * 15ml Dried chilli flakes * 200ml Plain yoghurt * 30g Fresh mint * 15g Fresh coriander
Moroccan Spiced Chicken
Mix all dry ingredients in a bowl, with 20ml of salt and 5ml of pepper.
Add 50ml of the oil and the honey.
Mix well.
Rub paste into chicken breast.
Roast in oven at 180°C for 12 – 15 mins.
Almond and Apricot Roasted Vegetables
Place frozen McCain Country Crop, apricot jam, flaked almonds and a teaspoon of olive oil in a roasting tray.
Mix well.
Roast in the oven at 180°C for 12- 15mins.
Mint Yoghurt
Finely chop mint.
Mix through plain yoghurt.
Season with a teaspoon of salt to taste.
Serve with Sesame Chilli Chips
Deep fry frozen McCain Crispy Sea Salt & Pepper Oven Chips.
Drain the excess oil.
Toss chips in the mixture of sesame seeds, dried chilli flakes, salt and pepper.

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