Moroccan Chicken

 

This dish is so EASY to make and the colour and flavours will give you a real lift! I added a few extras to my dish and you can too, using whatever you have in the larder.

I cooked a few ready to eat apricots in a little honey and butter and sprinkled these, together with some black olives over the finished dish.

Dandelion leaves are good now if you pick the baby ones and they really add a seasonal flavour to a spring salad. I mixed up a dressing with oil, vinegar, honey and Sumac seeds.

 

Serves 4

 

4 nice chicken breasts (skin on)

2 tblsp rose harissa paste

2 tblsps runny honey

1 tblsp olive oil

Grated zest of a lemon

 

METHOD

 Heat oven to 20 degrees C/Fan 180/ Gas mark 6

  1. Season chicken well with salt and pepper and place in a bowl. Add harissa, honey, lemon zest and set aside for 10 minute.
  2. Fry the chicken skin side down over medium heat and cook on this side only for 3-4 minutes until brown.
  3. Turn the chicken over and place in an ovenproof dish and place in the oven for 10-12 minutes.
  4. Serve with couscous and salad or vegetables

 

 

 

 

 

 

 

 

 

 

 

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