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New Fashion Mag Grazia Hits SA Shore!

South African fashionista’s have always been afforded the privilege of being treated to the hottest fashion magazines that have launched in the country over the years. Well, this year  yet another international title has hit SA shelves this time affording those fashionista’s to get their fashion fixes in a weekly dosage!

Hello Grazia!

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Moroccan-Spiced Baked Chicken Breasts

Moroccan-Spiced Baked Chicken Breasts

Moroccan-Spiced Baked Chicken Breasts_30_1.1.226_326X580

Ingredients

 

  • 2 Tablespoon Honey
  • 1 Garlic cloves, crushed
  • 2 Millilitre Red chilli, seeded
  • 5 Millilitre Ground cinnamon
  • 10 Millilitre Ground coriander
  • 5 Millilitre Ground cumin
  • 30 Gram Fresh coriander
  • 30 Millilitre olive oil
  • 60 Millilitre oil
  • 10 Millilitre Chicken breasts, whole
  • 600 Gram Red onions, sliced
  • 250 Millilitre of white wine or red wine (optional)
  • 150 Millilitre Water
  • 500 Millilitre KNORR Country Hot Pot Dry Cook-in-Sauce
  • 1 Limes, quartered
  • 2 Coriander leaves to garnish

 

Method

 

  • Blend the paste ingredients in a food processor until the consistency is smooth.
  • Heat 10 ml oil in a large saucepan.
  • Add chicken breasts and brown evenly.
  • Remove from the pan and place in an ovenproof dish.
  • Add onions and sauté for 15 min.
  • Add paste to the onions and cook for 3 min.
  • Add the wine, water and sachet of KNORR Fresh Ideas Country Hotpot to the pan.
  • Simmer for 20 min and pour the sauce over the chicken.
  • Cover and bake for 40 min.
  • Turn chicken breasts over and cook for a further 30 min.

Garnish with lime wedges and coriander leaves and serve with 150 g couscous (cooked as per packet instructions) and 400 g steamed butternut.

Recipe credit : http://www.whatsfordinner.co.za/recipes

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