Spiced Moroccan Chicken Breasts (Print Version)
# Ingredients:
→ For the chicken
01 -
2 plump chicken breasts, butterflied into 4 fillets
→ For the marinade
02 -
¼ cup extra virgin olive oil
03 -
2½ tablespoons Moroccan spice blend (or Ras el Hanout)
04 -
1½ teaspoons sea salt (skip if your spice blend already contains salt)
05 -
2 teaspoons sugar (skip if your spice blend already contains sugar)
06 -
3 plump garlic cloves, crushed or finely minced
# Instructions:
01 -
Grab your chicken breasts and pat them dry with paper towels (this prevents them from slipping around on your cutting board). Lay the first breast flat and, using a sharp knife, carefully slice through it horizontally while keeping your knife parallel to the board. Take your time here - you want to end up with two even fillets. If one end is thicker than the other, just give it a quick bash with a meat mallet or the bottom of a heavy pan to even things out. Repeat with the second breast so you end up with four fillets total.
02 -
In a glass or ceramic dish (avoid metal as it can react with the acidic ingredients), pour in your olive oil. Add the aromatic Moroccan spice blend, salt, sugar, and crushed garlic. Give everything a good stir until it's well combined and smelling heavenly.
03 -
Add your chicken fillets to the marinade, turning them a few times to make sure they're completely coated. Cover the dish and pop it in the fridge for at least 30 minutes so the flavors can work their magic. If you're organized, you can do this up to 48 hours ahead - the longer it marinates, the more flavorful your chicken will be!
04 -
When you're ready to cook, heat up a heavy-based skillet over medium heat. You don't need to add oil since the marinade has plenty. Lift the chicken pieces from the marinade, letting excess drip off, and place them in the hot pan. Let them cook undisturbed for 4 minutes - this is how you'll get that gorgeous golden crust. Flip them over and cook for another 3-4 minutes until they're cooked through but still juicy.
05 -
Transfer the chicken to a warm plate and let it rest for about 5 minutes. This gives the juices time to redistribute throughout the meat, resulting in more tender chicken. Serve with couscous, rice, or a fresh salad for a complete meal, or slice it up for wraps and sandwiches!
# Notes:
01 -
This chicken is incredibly versatile - serve it whole for a main dish, or slice it up for wraps, sandwiches, or to top a hearty salad.
02 -
If you can't find Moroccan spice blend, Ras el Hanout works perfectly as a substitute. You can also make your own blend using cumin, coriander, cinnamon, ginger, and paprika.
03 -
For a complete Moroccan-inspired meal, serve with fluffy couscous, a side of harissa-spiced roasted vegetables, and some cooling yogurt sauce.