Moroccan Marakesh Bazzar Chicken

October 13, 2013 at 6:52 am

Moroccan Marrakesh Bazaar Chicken

INGREDIENTS

  • 2  tsp YIAH Moroccan Marakesh Bazaar Spice Blend
  • 1/2 tsp  YIAH Louisiana Creole Dip Mix
  • 2 large potatoes cut into half then half again
  • 2 large carrots cut into approx. 3 cm pieces
  • 1 small set of potatoes cut into 4 cm pieces
  • 1 onion diced
  • 1 can crushed tomatoes
  • 2 cups chicken stock
  • 2 tsp olive oil ( I used Bertolli Classico)
  • 600g chicken breast, sliced
  • 1 cup peas
  • ( 1 cup water extra if needed during the course of cooking)

METHOD

1. Put 1 tsp oil in a deep saucepan (30cm) on medium heat and cook chicken until golden in 2 batches. Set aside.

2. Add the remaining oil, and cook onion (add salt) on low heat (about 5 minutes) until soft. Add YIAH Moroccan Marakesh Bazaar Spice and YIAH Louisiana Creole Dip Mix. Stir until aromatic for 1 minute.

3. Add vegetables and chicken. Stir in crushed tomatoes and stock. Stir until starting to bowl. Leave on a simmer and cover with a lid. Simmer for 45 minutes or until veggies are cooked, stirring occasionally and adding the water if needed.

Note: This meal is lovely and aromatic and one of my favourites as it is so easy.

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