Moroccan-style chicken with almonds

July 10, 2007 at 2:19 am Leave a comment


My first attempt at cooking with Moroccan flavours. No idea how authentic this is, hence the name “Moroccan-style”. This is rich with flavour and colour and the almonds give a lovely crunchy texture to the soft eggplant.

~1/4 cup flaked almonds
~100g free range chicken breast, sliced
~1/3 medium sized eggplant, diced
~1/2 brown onion, finely diced
~1 clove garlic, finely diced
~1/2 cup tinned diced tomatoes
~2 teaspoons sweet paprika
~1 teaspoon ground turmeric
~1 teaspoon ground cumin
~1 tablespoon chutney (I used beetroot chutney)
~fresh coriander, to serve

First, toast the almonds until just brown and crunchy. Set to one side. Heat some olive oil in a frying pan and fry the chicken for 2-3 mins or until just browned. Remove and set aside. Heat more oil and fry the eggplant, allowing all sides to brown and the pieces to become soft, approximately 10 mins. Remove and set aside. Gently fry the onion and garlic until soft. Add the tomatoes, spices and chutney. Season with salt, to taste. Return the eggplant and chicken to the sauce and cook a further 2 mins. The sauce should be thick and rich in colour.

Serve immediately with couscous. Top with fresh coriander leaves and toasted almonds.

Serves 1. Calories in this dish are approximately 400, not including the couscous.

Entry filed under: Uncategorized.

ginger fish stir fry Balsamic glazed salmon with cherry tomatoes, zucchini and cauliflower mash

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

%d bloggers like this: