Moroccan Chicken was a great family-friendly, midweek meal that was quick and simple to throw together with things that were already in the cupboard and fridge.
I used a sachet of Moroccan Chicken seasoning mix that was lurking in the cupboard but you could easily make this from scratch using your own herbs and spices. The mix contains dried onions, paprika, salt, garlic powder, thyme, rosemary, bay leaves, caraway, Cayenne pepper, black pepper, nutmeg, allspice and lemon juice. Other Moroccan spices such as coriander, cumin and ras el hanout would all work equally well though.
a drizzle of oil
4 chicken breasts, chopped into chunks
a tin of chopped tomatoes
1-2tsp herbs and spices (see above) or a sachet of Moroccan chicken seasoning mix
1 courgette, sliced
a handful of sultanas
a small handful of flaked almonds
Heat the oil in a large pan and gently fry the onions.
This was the contents of the sachet - I blended it with some water, as per the instructions, to help rehydrate the dried onions, but if using your own blend of herbs and spices, you could just add it straight to the tinned tomatoes.
Add the seasoning/spices.
Pour in a tin of chopped tomatoes - I used tomato fillets for extra texture.
Add extra water if needed, for the courgettes to cook in.
Sprinkle over the sultanas and press down into the liquid so they will soak up some of the sauce and swell up.
Cook for 10 minutes until the courgettes are cooked through and the sauce has reduced. Serve with couscous and sprinkle with flaked almonds just before serving.
Adding to this month's #KitchenClearout linky because it used up the ends of my bags of raisins and flaked almonds, as well as a sachet of Moroccan chicken seasoning.