(serves 4)
3 skinless, boneless, chicken breasts, chopped
2 onions, thinly sliced
4 large carrots, sliced
6 cloves garlic, chrushed
2 preserved lemons (rind only, chopped) or use zest from 1 large fresh lemon
fresh parsley and coriander, chopped
1" piece fresh ginger, peeled & grated
2 tbs ras el hanout spice mixture (add more is preferred spicier)
salt & ground black pepper to taste
3 cups chicken stock
3 tbs lemon juice
In a large heavy pot or wok, heat oil and cook onion. Once softened, add chopped chicken and garlic, stirring occasionally. Once chicken is cooked, add carrots, preserved lemons (or zest), seasoning, parsley, ginger and the spice mix. Stir well to coat chicken in spices.
Add stock and lemon juice and bring to a boil. Turn heat to low, cover and simmer 10 mins, taste for seasoning and add parsley & coriander.
Serve immediately with citrus cous cous or lemon rice.
3 skinless, boneless, chicken breasts, chopped
2 onions, thinly sliced
4 large carrots, sliced
6 cloves garlic, chrushed
2 preserved lemons (rind only, chopped) or use zest from 1 large fresh lemon
fresh parsley and coriander, chopped
1" piece fresh ginger, peeled & grated
2 tbs ras el hanout spice mixture (add more is preferred spicier)
salt & ground black pepper to taste
3 cups chicken stock
3 tbs lemon juice
In a large heavy pot or wok, heat oil and cook onion. Once softened, add chopped chicken and garlic, stirring occasionally. Once chicken is cooked, add carrots, preserved lemons (or zest), seasoning, parsley, ginger and the spice mix. Stir well to coat chicken in spices.
Add stock and lemon juice and bring to a boil. Turn heat to low, cover and simmer 10 mins, taste for seasoning and add parsley & coriander.
Serve immediately with citrus cous cous or lemon rice.
2 comments:
Lovely recipe. Good luck with the blog!
Thanks Margaret.
Post a Comment