My Moroccan Style Chicken
I wanted to show you how I marinated a chicken breast which I filleted very thinly. I literally sprinkled 1/4 tsp each of the following spices salt, sumac, Aleppo pepper and cumin powder, 1 frozen cube ginger and garlic (defrosted in microwave for 1 and half minutes), grate a less than a quarter lime zest and squeeze a quarter of the lime into the chicken.
Mix chicken with spices and juice together, leave to marinate for a few hours covered in the fridge. Remove from the fridge an hour before cooking so it’s at room temperature. I am going to flash fry on high with just a little olive oil or sunflower oil if you don’t have olive oil on a very high heat for 2-3 minutes on each side. Remove the chicken from the fry pan and add 2-3 tablespoons of boiling water to the fry pan to release the spices at the bottom of the fry pan which will instantly begin to bubble up, stir it about a bit and pour over the chicken. There you have it, my Moroccan style chicken. Try and make it, it’s super easy but packed with flavour, great with salad, pilau or saffron rice or just simply in a sandwich 😊