Slow Cooker Moroccan Chicken
A slow cooker and spices are all you really need for this hearty no fuss meal.
I was in a rush so wanted chicken fast. Here’s what I did:
1. Butterfly 2 chicken breasts and pound between 2 sheets of clingfilm until 1 cm thick.
2. Chop 1 clove of garlic and briefly cook with a little oil in a large frying pan.
3. Sprinkle chicken with pepper, salt, dried basil and dried oregano. Place herby side down into hot frying pan. Repeat herb sprinkling on other side. Turn chicken once and dry-fry until cooked through.
4. Just before you take the chicken out of the pan, squeeze over 1/5 a lemon.
EAT! I had a little light mayo with it.
A match made in heaven that I could eat every day. Hurry up and cook chicken, I’m HUNGRY!
Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip.
3-4 tbsps natural fat free yoghurt
5 fresh mint sprigs
1 green chilli, deseeded, sliced
Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
Preheat the grill to high.
Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
Adapted slightly from Simon Hopkinson’s recipe via BBC Food.
Pan Fried Chicken
Butterfly 1 chicken breast and sprinkle with herbs de provence, garlic granules and salt and pepper.
Heat 1/2 tsp chilli oil in a frying pan then add the chicken breast. Once cooked halfway through, turn to finish the other side.
I served it with some pan fried baby plum tomatoes.