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