Moroccan chicken is a personal favorite, and it seems to be everyones favorite once they’ve tried it. The tangy cream based sauce is bursting with layers of flavor. The charred chicken fillets add their own element and the herbs add a flavor so subtle that you can’t put your finger on it, but when you forget to add them, you miss them dearly.
For the Chicken:
4 boneless chicken fillets, butterflied (Google how to butterfly chicken fillets)
1 Tblspn vinegar
2 Tblspn Worcestershire sauce
salt to taste
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp paprika (optional)
1 Tblspn crushed garlic
1 Tblspn crushed ginger
For the sauce:
1/2 cup chicken stalk
1/2 cup tomato puree (not paste)
1/2 cup cream
salt to taste
Marinate the chicken fillets in everything listed under chicken except the garlic and ginger.
Add about 3 Tblspns of any flavorless oil and sauté the ginger and garlic for two minutes on a medium flame, then add the chicken fillets. Let them cook on one side for about 4-5 minutes, then flip them.
Remove the chicken fillets once they’re cooked. Using the same pan add the ingredients for the sauce. Once the sauce starts to bubble let it cook down for a couple minutes to thicken. Then pour over the chicken.
Moroccan Chicken goes great with garlic rice and roast potatoes. Mashed potatoes are a personal favortie, and potato gratin could make it a wonderful meal.