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Moroccan Chicken, a mildy spicey dish. Serves 4 - EE - 2 syns.


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Moroccan Chicken, a mildy spicey dish. Serves 4 - EE - 2 syns.

800g Chicken thighs, all fat removed and cut in half.
1 leg red onion diced
3 cloves garlic crushed
Cinnamon stick
30 ml lemon juice
90g prunes (7 1/2 syn total) - diced
3 tbsp's (split it in to half) Ras El Hanout spice - make sure the one you buy has rose buds and lavender, as it has the best flavours in it. This is a beautiful spice! Smells AMAZING!
250ml chicken stock

Put the chicken into a bowl and put half the spices into it and mix it with your hands to give all the chicken a good coating.

Using frylite, brown off all the chicken, and then return to the bowl.

Add the Onion and cinnamon stick to the pan and 'fry' with frylite until onion is tender, and then add the garlic, and return the chicken to the pan, add the lemon juice, give it a good stir, and cover the pan with a lid and cook for 5 minutes.

Add the left over spices, chicken stock and prunes, and cook for a further 20 minutes, with the lid uncovered, so that the sauce reduces.

I served on a bed of rice with a third Superfree Veg.
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