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Marrakech Chicken


1tbsp organic virgin coconut oil
4 skinless chicken breasts chopped into pieces
170g wholemeal flour
225g brown lentils
1 bunch spring onions, chopped
12 whole dried apricots (3 oz.), quartered
140g golden raisins
55g fresh parsley, chopped
1/2 tsp fresh ginger, chopped
1/2 tsp Salt, or to taste
1/4 tsp each ground allspice, cinnamon, cumin and red pepper (cayenne)
120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it


Heat oven to 180°. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender.
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