Saturday, May 16, 2009

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
Preparation
  • 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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1 comment:

  1. Marhaba KMS

    very interested Blog and nice food and photos...
    I like to invite you to join Walima Cooking Club, its a Middle Eastern Club for all Arab Cooks around the World. Check more my blog to learn more...
    looking forward to hear from you

    ReplyDelete

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

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