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Saturday, May 16, 2009

Creamy Moroccan Chicken Recipe

Creamy Moroccan Chicken Recipe
Try the Moroccan style of cooking creamy chicken.

Ingredients - serves 4
  • 750 g chicken thigh fillets, quartered
  • 1/4 cup plain flour
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground cinnamon
  • 375 mL can CARNATION Light & Creamy Evaporated Milk
  • 1/2 cup water
  • 1/4 cup sultanas
  • cooked couscous, for serving
  • Coat chicken pieces with flour, shaking off excess. Heat oil in pan, cook chicken until golden brown, remove from pan and keep warm.
  • Add onion, carrot and garlic to pan, cook 2 minutes. Stir in excess flour from the chicken with the combined spices, add CARNATION Light & Creamy Evaporated Milk and water, bring to boil stirring.
  • Return chicken to pan, add sultanas, simmer for 10 minutes or until chicken is cooked through.
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